Fire-Stir-Fried Pork Tripe (Huo Bao Du Tou)

Name: Fire-Stir-Fried Pork Tripe (Huo Bao Du Tou)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 400 g Pork tripe tip (cleaned, all fat and tendons removed, scored in a crosshatch pattern, cut into diamond-shaped pieces); 50 g Soaked bamboo shoot slices (cut into thin slices); 30 g Soaked mushroom slices (cut into thin slices); 50 g Lard; 3 g Fine salt (partially used for marinating); 15 g Cooking wine (partially used for marinating); 30 g Bean starch (used for marinating and for the slurry); 10 g Ginger; 10 g Garlic; 15 g Scallion; 10 g Pickled chili pepper; 2 g White pepper powder; 1 g MSG (monosodium glutamate); 35 g Fresh stock

A classic Sichuan stir-fried pork tripe dish with beautiful color and shape, a crisp-tender texture, and a savory, mildly spicy flavor.

20 min

Easy

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Fire-Stir-Fried Pork Tripe (Huo Bao Du Tou)

Ingredients

Pork tripe tip (cleaned, all fat and tendons removed, scored in a crosshatch pattern, cut into diamond-shaped pieces) 400 g

Soaked bamboo shoot slices (cut into thin slices) 50 g

Soaked mushroom slices (cut into thin slices) 30 g

Lard 50 g

Fine salt (partially used for marinating) 3 g

Cooking wine (partially used for marinating) 15 g

Bean starch (used for marinating and for the slurry) 30 g

Ginger 10 g

Garlic 10 g

Scallion 15 g

Pickled chili pepper 10 g

White pepper powder 2 g

MSG (monosodium glutamate) 1 g

Fresh stock 35 g

Instructions

Step 1

Clean the tripe tip thoroughly, remove all fat and tendons, score it in a crosshatch pattern, then cut into diamond-shaped pieces about 2 cm on each side. Slice the soaked bamboo shoots and mushrooms into thin pieces.

Step 2

Combine the fine salt, MSG, white pepper, bean starch, and fresh stock to make a sauce slurry.

Step 3

Toss the tripe tip with fine salt, cooking wine, and bean starch until evenly coated. Heat the lard in a wok over high heat, add the tripe and stir-fry rapidly until the scored pieces curl and open like blossoms. Immediately add the bamboo shoots, mushrooms, ginger, scallion, garlic, and pickled chili, and stir-fry just until combined. Pour in the sauce slurry, toss briskly to coat, then transfer to a plate and serve immediately.