Quick-Fried Double Crisp
A traditional Zhejiang dish featuring duck gizzards and pork tripe tips, quickly stir-fried for a crisp texture and pronounced garlic aroma.
Ingredients
Cleaned duck gizzards (skin removed, scored in a chrysanthemum pattern, cut into 2.5 cm pieces)
125 g
Cleaned pork tripe tips (skin removed, thin membranes trimmed, scored in a cross-pattern to 4/5 depth, cut into 2.5 cm pieces)
125 g
Shaoxing wine (some for marinating, some for sauce)
10 g
Fine salt
1.5 g
MSG (monosodium glutamate)
2.5 g
Garlic cloves (minced for sauce)
3 cloves
Meat broth (for thickening sauce)
150 g
Shrimp oil (served alongside as a dip)
10 g
Wet cornstarch (some for marinating, some for sauce)
15 g
Lard (about 75 g consumed, for stir-frying)
500 g
Instructions
1
Cutting and Marinating
Take the thick pork tripe tips, remove the skin, trim off fine connective tissues, then score in a cross-pattern to 4/5 depth. Remove the skin from the duck gizzards and score in a chrysanthemum pattern. Cut all into 2.5 cm pieces. Separately toss each with 0.5 g fine salt, 2.5 g Shaoxing wine, and 2.5 g wet cornstarch until well combined.
2
Preparing the Sauce
Mince the garlic and place in a small bowl. Add 0.5 g fine salt, 5 g Shaoxing wine, MSG, 10 g wet cornstarch, and broth. Stir into a thickening sauce and set aside.
3
Quick Stir-Frying
Heat a wok over medium heat, add lard and heat to about 60% hot (about 132°C). First break apart the duck gizzards, then add the tripe tips and stir for about 7 seconds. Pour into a colander and drain off the oil.
4
Coating with Sauce
Return the gizzards and tripe to the wok, pour in the prepared sauce, and quickly toss the wok to coat the gizzards and tripe with the sauce.
5
Plating
Drizzle with 10 g lard, plate and serve immediately, with shrimp oil on the side.
