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- Crush peppercorns briefly, stuff into pig's stomach, together with tong kwai. Wash chicken eet and pork ribs. Blanch pork ribs in boiling water for 2-3 minutes. Remove and set aside.
- Boil water, add pig's stomach and bring to a boil again. Reduce the heat and simmer until pig's stomach is tender. Remove pig's stomach and cut into slices.
- To the remaining soup, add pork ribs and chicken feet and bring to a boil for 30 minutes or until meat is tender. Add pig's stomach to the soup and boil for another 10-15 minutes. Add salt to taste. Serve immediately.