Braised Pork Tripe Shreds with Garlic Paste
A traditional Zhejiang dish that transforms humble ingredients through careful preparation, delivering a balanced savory taste and a rich garlic aroma.
Ingredients
cooked pork tripe shreds
250 g
garlic paste
35 g
chopped cilantro
1 g
oil
50 g
cooking wine
20 g
salt
3 g
MSG
10 g
starch slurry
100 g
sesame oil
5 g
broth
750 g
Instructions
1
Step 1
Blanch the cooked pork tripe shreds in boiling water.
2
Step 2
Heat oil in a wok, add garlic paste and stir-fry until golden and fragrant. Add broth, cooking wine, salt, MSG, and blanched tripe shreds. Bring to a boil, skim off any surface foam, thicken with starch slurry, drizzle with sesame oil, transfer to a large serving bowl, and garnish with chopped cilantro before serving.
