Double Crisp in Clear Broth

Name: Double Crisp in Clear Broth
Ingredients: 2 pieces pork tripe head; 1g clean chicken gizzards (original amount suspected to be in error); 3g minced cilantro; 0.3g ground pepper; 2g refined salt; 750g clear soup; 2g MSG; 25g scallion-pepper Shaoxing wine; 75g soy sauce; 3g baking soda

A classic Shandong specialty featuring pork tripe and chicken gizzards as the main ingredients, expertly cut and quickly sautéed in clear broth for a crisp, tender texture and a clean, fresh flavor.

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Hailing from Shandong, one of China's great culinary traditions, this celebrated dish showcases the kitchen master's knife skills and mastery of quick, clean cooking. Pork tripe and chicken gizzards are carefully scored and trimmed, then flash-cooked in a light, pristine broth. The technique preserves an irresistible snap in every bite while allowing the natural sweetness of the offal to shine through the delicate soup.

Ingredients

pork tripe head 2 pieces

clean chicken gizzards (original amount suspected to be in error) 1g

minced cilantro 3g

ground pepper 0.3g

refined salt 2g

clear soup 750g

MSG 2g

scallion-pepper Shaoxing wine 25g

soy sauce 75g

baking soda 3g

Instructions

Step 1

Slice the tripe open with a knife, peel off the outer skin, wash thoroughly in clean water, remove the internal sinews and impurities. Score the outside with a cross-hatch pattern (depth 2/3 of the tripe's thickness) to form a fishnet shape. Then cut into 2.5 cm cubes, soak in alkaline water made from alkaline powder mixed with boiling water for 3 minutes, remove and rinse clean, then place in clean water and set aside.

Step 2

Score the chicken gizzards with a diagonal cross-hatch pattern (depth 2/3 of the gizzard's thickness), wash thoroughly with clean water, place in a separate bowl and set aside.

Step 3

Pour water into the soup pot and heat over high heat until just before boiling. First add the chicken gizzards, then the tripe, and blanch briefly. Immediately remove into a soup bowl, add scallion-pepper Shaoxing wine (10 g) and mix well, then sprinkle with minced cilantro and ground white pepper.

Step 4

Pour clear broth, soy sauce, refined salt, and scallion-pepper Shaoxing wine (15 g) into the soup pot and bring to a boil over high heat. Skim off the foam, add MSG and pour into the soup bowl. Bring to the table quickly. Once at the table, push the main ingredients into the soup and serve immediately.