Blazing Stir-Fried Double Crisp

Name: Blazing Stir-Fried Double Crisp
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 150 g Pork tripe tip (washed clean, remove oil and tendons, score cross-hatch and cut into diamond pieces); 151 g Chicken gizzards (remove inner lining, base plate and edge tendons, score cross-hatch); 30 g Pea shoots (washed); 15 g Pickled chili peppers (cut into horse-ear shape); 20 g Scallion whites (cut into horse-ear shape); 10 g Garlic (sliced); 10 g Ginger (sliced); 3 g Salt (part for marinating, part for sauce); 10 g Cooking wine (part for marinating, part for sauce); 50 g Pork fat; 0.5 g MSG; 1 g White pepper powder; 5 g Sesame oil; 25 g Bean starch (part for water-starch marinating, part for sauce)

Scored pork tripe and chicken gizzards are stir-fried over high heat with pea shoots and pickled chilies, yielding a crisp and tender dish.

30 min

Easy

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Ingredients

Pork tripe tip (washed clean, remove oil and tendons, score cross-hatch and cut into diamond pieces) 150 g

Chicken gizzards (remove inner lining, base plate and edge tendons, score cross-hatch) 151 g

Pea shoots (washed) 30 g

Pickled chili peppers (cut into horse-ear shape) 15 g

Scallion whites (cut into horse-ear shape) 20 g

Garlic (sliced) 10 g

Ginger (sliced) 10 g

Salt (part for marinating, part for sauce) 3 g

Cooking wine (part for marinating, part for sauce) 10 g

Pork fat 50 g

MSG 0.5 g

White pepper powder 1 g

Sesame oil 5 g

Bean starch (part for water-starch marinating, part for sauce) 25 g

Instructions

Ingredient Preparation

Wash the pork tripe tip clean, remove the oil and tendons, score a cross-hatch pattern on the front (about 2/3 deep), and cut into diamond-shaped pieces about 2 cm on each side. Remove the inner lining of the chicken gizzards, wash clean and remove the base plate and edge tendons, cut each gizzard flat into 4 pieces, and score a cross-hatch pattern (about 2/3 deep).

Aromatic Cutting

Slice the ginger and garlic, cut the pickled chili peppers and scallion whites into horse-ear shapes, and wash the pea shoots.

Marinating

Mix the pork tripe and chicken gizzards with salt, cooking wine, and water starch until evenly combined, and marinate.

Stir-Frying

Place a wok over high heat, add the pork fat and heat to about 180°C. Add the pork tripe and chicken gizzards and stir-fry until they break apart into pieces, then add the pickled chili peppers, ginger slices, garlic slices, scallion whites, and pea shoots, and stir-fry evenly.

Saucing and Plating

Pour in a sauce mixed with salt, cooking wine, MSG, white pepper powder, water starch, sesame oil, and stock, stir-fry evenly, quickly transfer to a plate, and serve.