Oil-Burst Double Crisp (Yóu Bào Shuāng Cuì)

Name: Oil-Burst Double Crisp (Yóu Bào Shuāng Cuì)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 200 g pork tripe; 150 g chicken gizzards; 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 rendered pork lard (about 50 g used); 25 g wet cornstarch; 50 g clear broth

Shandong-style Stir-Fried Double Crisp — tender and crisp, with a silky, light, and refreshing finish.

25 min

Easy

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Oil-Burst Double Crisp (Yóu Bào Shuāng Cuì)

Ingredients

pork tripe 200 g

chicken gizzards 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

rendered pork lard (about 50 g used) 500 g

wet cornstarch 25 g

clear broth 50 g

Instructions

Step 1

Trim off the fat skin and tough tendons from the pork tripe, wash clean, score the surface with a crosshatch pattern, place in a bowl, add salt and wet cornstarch, and mix to coat. Wash the chicken gizzards, trim away the inner and outer membranes, score with a crosshatch pattern at 2 mm intervals, place in a separate bowl, add salt and wet cornstarch, and mix to coat.

Step 2

In a small bowl, combine the clear broth, Shaoxing wine, MSG, fine salt, and wet cornstarch, and mix well to make a sauce for later use.

Step 3

Place a wok over high heat, add the rendered pork lard, and heat until about 80% hot. Add the pork tripe and chicken gizzards, quickly separate them with chopsticks, and drain through a strainer. Leave a little oil in the wok, add the scallions, ginger, and garlic, and stir-fry until fragrant. Immediately return the gizzards and tripe to the wok, pour in the sauce, toss two or three times, and transfer to a serving plate.