Crispy Stir-Fried Pork Tripe Tips

Name: Crispy Stir-Fried Pork Tripe Tips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 900 g Pork tripe (washed, take the thickest part of the tripe head, score crosshatch pattern and cut into balls); 10 g Shiitake mushrooms (soaked and sliced); 150 g Winter bamboo shoots (sliced); 50 g Lard; 15 g Light soy sauce; 10 g MSG powder; 10 g Water chestnut starch (dry starch for mixing and wet starch for thickening); to taste Ginger (sliced); to taste Scallion (cut into segments)

A Hakka dish made from the thickest part of pork tripe, scored into flower-ball shapes and stir-fried with winter bamboo shoots and winter mushrooms, then finished with a cornstarch-thickened sauce.

30 min

Easy

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Ingredients

Pork tripe (washed, take the thickest part of the tripe head, score crosshatch pattern and cut into balls) 900 g

Shiitake mushrooms (soaked and sliced) 10 g

Winter bamboo shoots (sliced) 150 g

Lard 50 g

Light soy sauce 15 g

MSG powder 10 g

Water chestnut starch (dry starch for mixing and wet starch for thickening) 10 g

Ginger (sliced) to taste

Scallion (cut into segments) to taste

Instructions

Step 1

Wash the pork tripe, take out the thickest part of the tripe head, score with a crosshatch pattern and cut into balls. Soak the shiitake mushrooms and slice them; slice the winter bamboo shoots and ginger; cut the scallions into segments.

Step 2

Mix the prepared pork tripe with light soy sauce and water chestnut starch. Heat a wok over high heat, add winter bamboo shoots, shiitake mushrooms, light soy sauce, and MSG for seasoning, and stir-fry until cooked through. Add the tripe and toss together, then stir in wet water chestnut starch to thicken. Transfer to a plate and serve.