Lotus Flower Pork Tripe
A steamed dish made with pork tripe, ham, shiitake mushrooms, and dried bamboo shoot slices, arranged into a lotus flower shape.
Ingredients
Pork tripe (rub with 1 g fine salt, rinse three times, blanch and slice)
750 g
Cooked ham (cut into thin slices)
50 g
Rehydrated shiitake mushrooms (keep one whole, slice the rest)
15 g
Bamboo shoot tips (cut into thin slices)
25 g
Chicken broth
200 g
Scallion segments
5 g
Shredded ginger
5 g
MSG
1 g
Fine salt (1 g used to rub the pork tripe)
1.5 g
Rendered pork fat
50 g
White pepper powder
1 g
Instructions
1
Step 1
Rub the pork tripe with 1 g of fine salt, rinse it three times in water, blanch in boiling water for 2 minutes, then remove and scrape off any impurities inside. Return to the boiling water and cook until about 80% done, then remove, cut in half lengthwise, and slice into 5 cm long by 2 cm wide pieces. Keep one shiitake whole, and slice the rest along with the ham and bamboo shoot tips.
2
Step 2
Place the whole shiitake in the center of a bowl. Arrange the tripe slices, ham slices, and shiitake slices around it in alternating layers. Add the scallion segments and shredded ginger, then steam the bowl over high heat for 30 minutes. Remove, pour off the cooking juices, and invert the bowl onto a serving plate.
3
Step 3
Heat the rendered pork fat in a wok over high heat. Add the chicken broth, MSG, fine salt, bamboo shoot tips, and the reserved steaming juices from the tripe, and bring to a boil. Pour the sauce over the tripe and sprinkle with white pepper powder before serving.
