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 a crosshatch pattern with a knife); 150 g Chicken gizzards (slice off inner and outer tendons and skins, score a crosshatch pattern with 1.5 mm spacing); 4.5 g Fine salt (partially used for marinating); 10 g Shaoxing wine (for seasoning); 50 g Clear chicken soup (for mixing the thickening sauce); 25 g Wet cornstarch (for thickening); 1.5 g MSG (for seasoning); 1.5 g Minced scallion (for aromatics); 1.5 g Minced garlic (for aromatics); 0.5 g Minced ginger (for aromatics); 500 g Refined lard (about 50 g consumed, for deep-frying)

A classic specialty of Shandong (Lu) cuisine, featuring pork tripe and chicken gizzards quick-fried in hot oil until crisp-tender, smooth, and refreshingly light.

25 min

Easy

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Ingredients

Pork tripe (remove fat skin and hard tendons, wash clean, score a crosshatch pattern with a knife) 200 g

Chicken gizzards (slice off inner and outer tendons and skins, score a crosshatch pattern with 1.5 mm spacing) 150 g

Fine salt (partially used for marinating) 4.5 g

Shaoxing wine (for seasoning) 10 g

Clear chicken soup (for mixing the thickening sauce) 50 g

Wet cornstarch (for thickening) 25 g

MSG (for seasoning) 1.5 g

Minced scallion (for aromatics) 1.5 g

Minced garlic (for aromatics) 1.5 g

Minced ginger (for aromatics) 0.5 g

Refined lard (about 50 g consumed, for deep-frying) 500 g

Instructions

Preparation

Remove the fat skin and hard tendons from the tripe, wash it clean, and score a crosshatch pattern with a knife. Place in a bowl, add 1.5 g fine salt and 10 g wet cornstarch, and toss until evenly coated. Wash the chicken gizzards, slice off the inner and outer tendons and skins, and score a crosshatch pattern with 1.5 mm spacing. Place in a separate bowl, add 1 g fine salt and 5 g wet cornstarch, and toss until evenly coated. In a small bowl, combine the clear soup, Shaoxing wine, MSG, remaining fine salt, and remaining wet cornstarch to make the thickening sauce.

Oil-Blast Cooking

Place a wok over high heat, add the lard, and heat to about 80% hot (around 200 degrees C). Add the chicken gizzards and tripe to the oil, quickly separate them with chopsticks, and drain in a colander. Leave about 25 g of oil in the wok, add the minced scallion, ginger, and garlic, and stir-fry until fragrant. Immediately add the chicken gizzards, tripe, and the prepared thickening sauce, toss twice to coat evenly, and transfer to a plate to serve.