Green Pepper Beef Tripe Stems
Golden-red in color, with crisp, tender beef tripe strips and a fragrant, spicy flavor.
Ingredients
beef tripe stems (washed, braised until tender, then sliced)
500g
fine salt
1.5g
green pepper (stemmed, seeded, cut into diamond-shaped pieces)
100g
sugar
5g
rehydrated wood ear mushrooms (washed)
25g
vinegar
5g
scallion (some tied in knots, some sliced)
10g
MSG
1.5g
ginger (one slice for braising, the rest minced)
2 slices
cornstarch slurry
10g
minced garlic
5g
sesame oil
5g
soy sauce
20g
cooking oil
65g
Shaoxing wine (some used for braising)
15g
Instructions
1
Step 1
Wash the beef tripe stems and place them in a clay pot. Add 750ml water, 5g Shaoxing wine, 1 slice of ginger, and 5g scallion (tied in knots). Bring to a boil over high heat, then reduce to low heat and braise until tender. Remove and let cool, then slice. Wash the green peppers, remove the stems and seeds, and cut into diamond-shaped pieces. Wash the wood ear mushrooms, slice the remaining scallion, and mince the remaining ginger.
2
Step 2
Place a wok over the stove and heat 50g of cooking oil. Add the tripe slices and stir-fry briefly, then remove and set aside. Add 10g of oil to the wok, then add the scallion slices, minced ginger, minced garlic, and green pepper pieces; stir-fry until they change color and become fragrant. Add the salt, wood ear mushrooms, and tripe slices, and stir-fry evenly. Add the soy sauce, Shaoxing wine, sugar, MSG, and 25g broth. Stir the cornstarch slurry and pour it in to thicken the sauce. Splash in the vinegar and stir-fry evenly. Drizzle with sesame oil, transfer to a plate, and serve.
