Oil-Blasted Double Crisp

Name: Oil-Blasted Double Crisp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 200 g pork tripe (remove fat skin and hard tendons, wash clean, score in a net pattern); 150 g chicken gizzards (remove inner and outer tendons, score crosswise at 2 mm intervals); 5 g Shaoxing wine; 1.4 g fine salt; 2 g chopped scallions; 1 g minced ginger; 1.5 g minced garlic; 1 g MSG; 500 g lard (about 50 g consumed); 25 g wet cornstarch; 50 g clear broth

A classic Shandong dish starring pork tripe and chicken gizzards, prized for its crisp-tender texture and clean, refreshing flavor.

25 min

Easy

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Ingredients

pork tripe (remove fat skin and hard tendons, wash clean, score in a net pattern) 200 g

chicken gizzards (remove inner and outer tendons, score crosswise at 2 mm intervals) 150 g

Shaoxing wine 5 g

fine salt 1.4 g

chopped scallions 2 g

minced ginger 1 g

minced garlic 1.5 g

MSG 1 g

lard (about 50 g consumed) 500 g

wet cornstarch 25 g

clear broth 50 g

Instructions

Prepare the main ingredients

Remove the fat skin and hard tendons from the pork tripe, wash clean, and score in a net pattern with a knife. Place in a bowl, add salt and wet cornstarch, and mix well. Wash the chicken gizzards, trim off the inner and outer tendon skins, score crosswise at 2 mm intervals, place in a separate bowl, add salt and wet cornstarch, and mix well.

Mix the sauce

In a separate small bowl, combine the clear broth, Shaoxing wine, MSG, fine salt, and wet cornstarch. Mix well to make a sauce and set aside.

Stir-fry

Place a wok over high heat, add the lard, and heat until about 80% hot. Add the tripe and gizzards and quickly separate them with chopsticks, then pour into a strainer to drain the oil. Leave a small amount of oil in the wok, add the scallions, ginger, and garlic, and stir-fry until fragrant. Immediately add the gizzards and tripe back in along with the sauce, toss twice, and transfer to a serving plate.