Double Crisp Soup

Name: Double Crisp Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 pig tripe tips; 1 g cleaned chicken gizzards (original quantity appears incorrect); 3 g chopped cilantro; 0.3 g ground white pepper; 2 g fine salt; 750 g clear broth; 2 g MSG; 25 g scallion and pepper Shaoxing wine; 75 g soy sauce; 3 g alkali powder

A traditional Shandong dish featuring pork tripe and chicken gizzards as the main ingredients. The meats are precisely cut and quickly cooked in clear broth, yielding a tender-crisp texture and a light, fresh flavor.

30 min

Easy

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Ingredients

pig tripe tips 2

cleaned chicken gizzards (original quantity appears incorrect) 1 g

chopped cilantro 3 g

ground white pepper 0.3 g

fine salt 2 g

clear broth 750 g

MSG 2 g

scallion and pepper Shaoxing wine 25 g

soy sauce 75 g

alkali powder 3 g

Instructions

Step 1

Cut the tripe tips open with a knife, peel off the outer membrane, wash thoroughly in clean water, and remove any internal tendons and impurities. Score the exterior with crosshatch cuts (depth is 2/3 of the thickness of the tripe) to create a fishnet pattern. Cut into 2.5 cm square pieces, soak in the alkali solution made from alkali powder and boiling water for 3 minutes, then rinse clean and set aside in fresh water.

Step 2

Score the chicken gizzards with diagonal crosshatch cuts (depth is 2/3 of the thickness of the gizzards), wash clean with water, and set aside in a separate bowl.

Step 3

Add clean water to a stockpot and bring to a near boil over high heat. Add the chicken gizzards first, then the tripe tips, blanch briefly, then immediately transfer to a soup bowl. Add 10g of scallion and pepper Shaoxing wine, mix well, then sprinkle with chopped cilantro and ground white pepper.

Step 4

Add clear broth, soy sauce, fine salt, and the remaining 15g of scallion and pepper Shaoxing wine to the stockpot, bring to a rolling boil over high heat. Skim off any surface foam, add MSG, then pour the entire liquid into the soup bowl with the pre-cooked ingredients. Serve immediately. The dish is complete once the main ingredients are pushed into the broth at the table.