Five-colored stir-fried pig stomach is an appealing dish that brings together the crispy and fresh flavors of vegetables combined with the crunchy texture of pig stomach. This dish is not only delicious but also nutritious, making it a perfect fit for family meals. In this article, Wine Food will guide you on how to stir-fry pig stomach without any unpleasant odors while ensuring it retains its crispiness!
Five-colored stir-fried pig stomach is not just attractive in flavor but is also rich in nutrients, offering a perfect balance of protein and vitamins from fresh vegetables. The crunchy pig stomach, combined with the mild sweetness and acidity of the vegetables, creates a unique dish that stimulates the taste buds and is suitable for every family member. If you’re looking for a delicious, easy-to-make stir-fry that is nutritious for your family meals, stir-fried pig stomach with vegetables is an excellent choice.
Let’s explore the detailed steps and tips to keep the pig stomach crispy and the vegetables fresh and naturally sweet.
Table of Contents
1. Ingredients Needed for Five-Colored Stir-Fried Pig Stomach
2. How to Prepare Five-Colored Stir-Fried Pig Stomach
3. Tips for Making Delicious, Crispy Five-Colored Stir-Fried Pig Stomach
Ingredients Needed for Five-Colored Stir-Fried Pig Stomach
| Ingredient | Quantity |
|---|---|
| Pig stomach | ½ piece (200g after boiling) |
| Shio koji | 30g |
| Garlic | 4 cloves |
| Celery | 1 stalk |
| Pineapple | ¼ fruit |
| Tomato | ½ fruit |
| Green bell pepper | ½ fruit |
| Red bell pepper | ½ fruit |
| Onion | ½ bulb |
| Chili | 2 fruits |
| Fish sauce | 1.5 tablespoons |
| Ryorishu | 2 tablespoons |
| Lemon | 2 fruits |
| Salt | 10g |
| Cooking oil | 10ml |
How to Prepare Five-Colored Stir-Fried Pig Stomach
Step 1: Prepare the Pig Stomach
Properly preparing the pig stomach is one of the most important steps to ensure the dish is flavorful and safe, avoiding any unpleasant odors. The steps include:
- Wash the Pig Stomach: Rinse the pig stomach under water, using lemon and salt to scrub the surface thoroughly to remove any unpleasant odors and slime.
- Boil the Pig Stomach: Place a pot of boiling water on the stove, adding 2 tablespoons of ryorishu to enhance the flavor and remove the fishy smell. Boil the stomach for about 10-15 minutes.
- Cool the Pig Stomach: After boiling, remove the pig stomach and immediately soak it in cold water. This method helps maintain its crispness after cooking.
- Slice the Pig Stomach: Once cooled, use a sharp knife to cut it into pieces about 1cm thick to ensure it does not break apart while stir-frying and retains its crunchiness.
Step 2: Prepare the Vegetables
The appeal of five-colored stir-fried pig stomach comes not only from the crispy texture of the stomach but also from the vibrant colors of the vegetables. After preparing the stomach, proceed with the following vegetable preparations:
- Onion: Peel and cut into wedges to keep its crunchiness during stir-frying.
- Tomato: Cut into wedges, avoiding small cuts to prevent it from breaking down.
- Green and Red Bell Peppers: Halve, remove seeds, and cut into wedges for an attractive presentation.
- Celery: Cut into bite-sized pieces, keeping the leaves for decoration after cooking.
- Pineapple: Core and cut into bite-sized pieces to add a sweet and sour flavor to the dish.
- Chili: Slice thinly if you prefer a mildly spicy dish.
- Garlic: Crush to release its aroma.
Step 3: Stir-Fry the Pig Stomach and Vegetables
To ensure the five-colored stir-fried pig stomach is both crispy and delicious, follow these steps:
- Sauté Garlic: Heat a pan with a little cooking oil, adding the crushed garlic to sauté until fragrant. Garlic enhances the dish’s flavor while removing the pig stomach’s fishy smell.
- Stir-Fry the Pig Stomach: Add the prepared pig stomach to the pan and stir-fry quickly. To prevent burning and drying out, you can add a little cold water while stir-frying.
- Stir-Fry the Vegetables: Once the stomach is seared, gradually add the onion, tomato, bell peppers, and pineapple. Stir-fry quickly for about 1-2 minutes to ensure the vegetables are cooked evenly while retaining their crispness.
- Seasoning: Add 30g of shio koji and 1.5 tablespoons of fish sauce to the pan. Toss everything to coat the pig stomach and vegetables with the seasoning, creating a rich flavor.
Step 4: Complete the Dish
When the vegetables are cooked and evenly flavored, add the prepared celery and sliced chili to the pan, stir-frying for another 2 minutes before turning off the heat. Finally, plate the dish and garnish with some celery leaves or slices of fresh red chili to enhance its appeal.
Tips for Making Delicious, Crispy Five-Colored Stir-Fried Pig Stomach
- Remove Odor: Use lemon and coarse salt to thoroughly scrub the pig stomach, effectively eliminating any unpleasant smells. Additionally, adding a little ryorishu while boiling can help remove any remaining odor.
- Maintain Crispness: Soaking the pig stomach in cold water after boiling helps maintain its crispiness, preventing it from becoming mushy during stir-frying. Add celery last to retain its vibrant green color and prevent it from wilting.
- Stir-Fry Quickly: Stir-fry quickly over high heat to ensure the vegetables are evenly cooked while retaining their natural colors and crispness.
- Seasoning: Shio koji is a seasoning that enhances flavor and retains moisture in the pig stomach. If unavailable, you can substitute it with salt, but be cautious not to over-season to avoid making the dish too salty.
After this guide, we hope that this five-colored stir-fried pig stomach dish will add an appealing option to your family meals. This dish not only captivates with its delicious taste but also attracts with its vibrant presentation thanks to the colorful vegetables.
With detailed instructions and helpful tips on preparation and cooking, we hope you will successfully make crispy and flavorful five-colored stir-fried pig stomach. Wishing you and your family enjoyable meals!
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