Double Crisp in Boiled Soup

Name: Double Crisp in Boiled Soup
Cuisine: Chinese
Ingredients: 150g Pork tripe (remove the outer skin and tendons, score a cross-hatch pattern); 100g Chicken gizzards (remove the outer skin and tendons); 15g Scallion-pepper mixture; 15g Shaoxing wine; Chopped cilantro (for sprinkling on top), as needed; 10g Soy sauce; 3g Fine salt; 1g MSG; White pepper powder (for sprinkling on top), as needed; Clear broth (for boiling and pouring), as needed

A classic Shandong (Lu) soup featuring crisp, tender textures, clear lightly flavored broth, and a delicious, rich, mellow, aromatic flavor.

Varies

Easy

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Ingredients

Pork tripe (remove the outer skin and tendons, score a cross-hatch pattern) 150g

Chicken gizzards (remove the outer skin and tendons) 100g

Scallion-pepper mixture 15g

Shaoxing wine 15g

Chopped cilantro (for sprinkling on top) as needed

Soy sauce 10g

Fine salt 3g

MSG 1g

White pepper powder (for sprinkling on top) as needed

Clear broth (for boiling and pouring) as needed

Instructions

Prepare the main ingredients

Cut open the tripe and gizzards with a knife, peel off the outer skin, wash in clean water, remove the inner tendons, and cut a cross-hatch pattern on the outside (to a depth of 2/3 the thickness of the tripe). Rinse in clean water and place in a separate bowl for later use.

Blanch

Fill a soup pot with water and place over high heat. When the water reaches about 80% of boiling, add the gizzards first, then the tripe. Immediately remove and place into a soup bowl. Add the scallion-pepper mixture and Shaoxing wine, mix well, then sprinkle with chopped cilantro and white pepper powder.

Pour the broth

Place the clear broth, soy sauce, fine salt, scallion-pepper mixture, and Shaoxing wine in a wok and heat over the flame until boiling. Skim off the foam, add MSG, and pour into the soup bowl. Serve immediately; once at the table, push the main ingredients into the broth and it is ready.