Method

1. Start by cleaning the pig stomachs: Invert the pig’s stomach, use a knife to scrape off any impurities from the stomach. Pour some corn flour, lime juice and salt to the inner lining of the stomach and rub thoroughly. Rinse after rubbing and repeat this process until there is no more odour.
2. Use boiling water to scald the pig stomach, drain the water and set the pig stomach aside.
3. Blanch the pork ribs and rinse it to clear the impurities. Set it aside.
4. Roast the white peppercorns in a dry pan until peppery aroma seeps out.
5. Soak the fish maw with hot water. Once softened, drain and cut it into bite-sized pieces.
6. Prepare a slow cooker pot, add in the cleaned pig stomach, blanched pork ribs, roasted peppercorns, dried scallops, and enough boiling water to cover the ingredients.
   Set the slow cooker to High and let it cook for about 2 hours.
7. After 2 hours, check the pig stomach’s tenderness by using a chopstick to poke it. If it feels soft, it is cooked. Once the pig stomach is cooked, take it out of the slow cooker and allow it to cool. Then use a pair of scissors to cut it into bite-sized pieces. Set aside.
8. Add the soaked and softened fish maw to the slow cooker and continue cooking for an additional hour or until the fish maw becomes tender. If needed, top up the slow cooker with water during the cooking process to ensure enough broth for the soup.
9. When the fish maw is tender and the soup is ready, ladle the soup into serving bowls. Top the soup with the prepared pig stomach pieces and serve.