4 pig's stomachs (about 700g), 25 Jinhua ham, 50g towel gourd, 50g fresh mushrooms, pure chicken soup

RECIPE

1. Cut off the coats of the pig's stomachs, clean the stomachic meat with water, knife them into thin pieces 5cm long and 2 cm wide, then make them transparent by washing them with weak soda water.
2. Knife the ham and mushrooms into pieces shaped like finger snail.
3. Peel the towel gourd, remove the meat while retain the outer green surface layer. Knife it into pieces 3 cm long and 1.5 cm wide, then scald them in boiling water.
4. Braise the pig's stomachic pieces, ham pieces, mushroom pieces and towel gourd pieces in the boiling chicken soup, then pour the soup in a glass tureen.