Braised Silver Shreds
A traditional Shandong cuisine dish, Hui Yin Si (Stewed Silver Shreds), is made by braising thinly sliced beef tripe until tender. It features a pale white hue, fresh delicate flavor, and soft, tender tripe shreds.
Ingredients
honeycomb tripe (scald in hot water, rub off black membrane, rinse clean)
1 kg
rendered beef tallow (cooked, for stir-frying)
50 g
sesame oil (added at the end)
10 g
sand ginger water (for seasoning)
10 g
chopped cilantro (added at the end)
50 g
minced garlic (for stir-frying until fragrant)
25 g
scallion segments (added when boiling the honeycomb tripe)
50 g
cornstarch slurry (for thickening)
10 g
salt (for seasoning)
6 g
chicken broth (as soup base)
750 g
Sichuan peppercorns (added when boiling the honeycomb tripe)
to taste
ginger (pounded, added when boiling the honeycomb tripe)
to taste
MSG (for seasoning)
to taste
cooking wine (poured in during stir-frying)
to taste
Instructions
1
Prepare the honeycomb tripe
Scald the honeycomb tripe in hot water, then remove. Rub off the black membrane and rinse clean. Place in a pot of boiling water, add scallions, pounded ginger, and Sichuan peppercorns. Boil until the tripe can be pierced with a finger, then remove and cut into shreds.
2
Braise
Place a wok over high heat and heat the rendered beef tallow. Add minced ginger and minced garlic, stir-fry until fragrant. Pour in the cooking wine, then add sand ginger water, salt, MSG, and chicken broth. Add the shredded honeycomb tripe to the soup at the same time. Once the soup boils, skim off any surface foam. Thicken with the cornstarch slurry, drizzle with sesame oil, sprinkle with chopped cilantro, and serve.
