Put peppercorns inside a spice bag. It's easier to remove them later. When my mom prepares this, she likes to stuff all the peppercorns inside the stomach cavity. She's been doing this forever and that's what she's used to, but it's hard to fish out all the peppercorns later
Soak fish maw in hot water for 10-15 minutes. Cut into large chunks and set aside
For Instant Pot version:
Place the garlic, ginger, chicken bouillon, peppercorns inside the spice bag, pork hocks and cleaned stomach in the inner pot of Instant Pot. Fill up with water just enough to cover
Close the lid and turn the pressure release valve to "sealing". Set the timer to 30 minutes and make sure it's on high pressure. When the timer is up, do natural release. Carefully unlock the lid. Add the fish maw pieces. Press saute mode and let them cook for about 10 minutes or until they are soft. Have a taste and season the soup with salt and a bit of sugar. Adjust to your taste. The soup should taste savory and peppery
Proceed to the serving step
For stove-top version:
Place the garlic, ginger, chicken bouillon, peppercorns inside the spice bag, pork hocks and cleaned stomach into a heavy-bottom large pot with a tight-fitting lid. Fill up with water just enough to cover
Bring to a simmer and then lower the heat to let it gently simmer and cover with a lid. Simmer for about 1 1/2 to 2 hours or until the pork hocks and the stomach are tender
15 minutes before the end of cooking time, add the fish maw and continue cooking
Have a taste and add more salt and/or sugar to your taste. Proceed to the serving step
Serving:
Remove the pig stomach from the soup and let it rests on the cutting board for 5 minutes. Then cut into smaller pieces. Add the sliced stomach back into the soup
Garnish with cilantro leaves and some chopped green onions . Add a few drop of sesame oil if you wish and serve immediately