Braised Silver Thread Egg Whites with Lamb Tripe
A braised lamb tripe dish in a pristine white broth, with fine, uniform strands and a savory, spicy, and aromatic flavor.
Ingredients
cooked lamb tripe (cut into 9cm-long thin strips)
50g
cooked egg-white threads (cut into 9cm-long thin strips)
50g
winter bamboo shoots (cut into strips)
5g
cilantro stems (cut into segments)
5g
refined salt
3g
MSG
0.5g
Sichuan pepper water
10g
shredded scallion
5g
shredded ginger
2.5g
stock
400g
wet cornstarch
20g
white pepper powder
5g
Instructions
1
Cutting
Cut the cooked lamb tripe and cooked egg-white threads into 9cm-long thin strips. Cut the winter bamboo shoots into strips. Cut the cilantro into segments.
2
Blanching
Place the lamb tripe and egg-white threads in a ladle of boiling water to blanch thoroughly, then drain off the water.
3
Braising
Pour the stock into a wok and add the lamb tripe, egg-white threads, winter bamboo shoots, refined salt, MSG, Sichuan pepper water, scallion, and ginger. Once the soup comes to a boil, skim off the foam, thicken with wet cornstarch, transfer to a soup plate, sprinkle with cilantro stems and white pepper powder, and serve.
