Ingredients:

Pig's stomach200 grams, whiteRadish200 grams,Silver ear fungus10 grams,Lotus seeds20 grams,Mushrooms20 grams,Walnuts20 grams, chicken bone stock1500 cc,Scallion segments 10 grams,Ginger slices 10 grams, cooking wine 50 cc, water 2000 cc,FlourAs needed,PeanutsOil as needed, a little saltMethod:

White radish

1.peeled, washed, cut into pieces;Silver ear fungussoaked until soft, remove hard stems;Lotus seeds, mushrooms, walnuts
washed, set aside.
2. Pig's stomach cleaned, inside turned out, rubbed with salt, rinsed, then mixed with flour and peanut oil, rubbed again, washed with cold water, set aside.
3. In a pot, boil the water (not listed), add the pig's stomach from step 2, blanch for about 15 minutes, remove and rinse with cold water, set aside.
4. Put the pig's stomach from step 3 into an electric cooker, add scallion segments, ginger slices, cooking wine, salt, water, cook until done, cool down, slice, set aside.