Oil-Blasted Double Crisp
Cut crosshatch scores into pork tripe and chicken gizzards, marinate, then quickly stir-fry over high heat before thickening the sauce with a starch slurry. The finished dish has a crisp, tender, silky texture.
Ingredients
Pork tripe (remove fat skin, score in crosshatch pattern)
Tough tendon (cleaned)
Chicken gizzards (remove inner and outer membranes, score in crosshatch pattern)
Salt
Wet starch
Clear broth
Shaoxing wine
MSG
Lard
Scallion (minced)
Ginger (minced)
Minced garlic
Instructions
1
Prepare Ingredients
Remove the fat skin from the pork tripe, wash the tough tendon clean, score the tripe in a crosshatch pattern with a knife, and place it in a bowl. Add salt and wet starch and mix well. Wash the chicken gizzards, remove the inner and outer membranes, score them in a crosshatch pattern with a knife, and place them in a separate bowl. Add salt and wet starch and mix well.
2
Prepare the Sauce
In a small bowl, combine clear broth, Shaoxing wine, MSG, salt, and wet starch, and mix into a thickening sauce for later use.
3
Stir-Fry and Plate
Heat a wok over high heat and add lard. When fragrant, add the scallion, ginger, and garlic and stir-fry until aromatic. Add the chicken gizzards and pork tripe, then pour in the thickening sauce, toss a couple of times, and transfer to a serving plate.
