Oil-Burst Lamb Tripe

Name: Oil-Burst Lamb Tripe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 200 g Lamb tripe (remove fat, wash clean, cut into strips); 2 g Garlic sprouts (remove skin and roots, cut into segments); 2 g Garlic slices; 600 g Rendered lard (about 22 g actually used); 16 g Sichuan peppercorn oil; 12 g Chicken broth; 8 g Wet cornstarch; 6 g Cooking wine; 2 g Vinegar; 2 g Salt; 2 g MSG; 2 g Scallion (cut into segments); 5 g Ginger juice

A classic Beijing-style dish with a milky-white color and crisp, tender texture. The lamb tripe is flash-fried over high heat and coated in a light starch sauce, aromatic without feeling heavy.

20 min

Easy

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Ingredients

Lamb tripe (remove fat, wash clean, cut into strips) 200 g

Garlic sprouts (remove skin and roots, cut into segments) 2 g

Garlic slices 2 g

Rendered lard (about 22 g actually used) 600 g

Sichuan peppercorn oil 16 g

Chicken broth 12 g

Wet cornstarch 8 g

Cooking wine 6 g

Vinegar 2 g

Salt 2 g

MSG 2 g

Scallion (cut into segments) 2 g

Ginger juice 5 g

Instructions

Prepare ingredients and sauce slurry

Remove the fat from the lamb tripe, wash it clean, and cut it into 4×2 cm strips. Cut the scallions and garlic sprouts into 0.6 cm long segments, place them together in a bowl, add the garlic slices, wet cornstarch, cooking wine, vinegar, salt, ginger juice, MSG, and chicken broth to make a sauce slurry.

Blanch

Blanch the tripe strips briefly in boiling water.

Burst-fry

Pour the lard into a wok, heat it over high heat until smoking, add the tripe strips and burst-fry for 2 seconds, then pour into a colander to drain off the oil.

Finish the dish

Pour the Sichuan peppercorn oil into the wok and heat it, add the burst-fried tripe strips, toss a few times, pour in the sauce slurry, stir-fry for another 3–4 seconds, and it is done.