Sizzling Pork Tripe

Name: Sizzling Pork Tripe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 400 g pork tripe (cleaned, all fat and tendons removed, cross-hatched, cut into diamond-shaped pieces); 50 g water-blanched bamboo shoots (sliced into pieces); 30 g rehydrated shiitake mushrooms (sliced); 50 g lard; 3 g fine salt; 15 g cooking wine; 30 g starch (for water starch slurry); 10 g ginger; 10 g garlic; 15 g scallion; 10 g pickled chili; 2 g ground white pepper; 1 g MSG; 35 g fresh broth

A Sichuan-style stir-fried pork tripe featuring an appealing color and presentation, with a tender yet crisp texture and a savory, lightly spicy flavor.

20 min

Easy

0 favorites

Ingredients

pork tripe (cleaned, all fat and tendons removed, cross-hatched, cut into diamond-shaped pieces) 400 g

water-blanched bamboo shoots (sliced into pieces) 50 g

rehydrated shiitake mushrooms (sliced) 30 g

lard 50 g

fine salt 3 g

cooking wine 15 g

starch (for water starch slurry) 30 g

ginger 10 g

garlic 10 g

scallion 15 g

pickled chili 10 g

ground white pepper 2 g

MSG 1 g

fresh broth 35 g

Instructions

Step 1

Clean the pork tripe, remove all excess fat and tendons, make cross-hatch cuts, then cut into diamond-shaped pieces approximately 2cm per side

Step 2

Slice the bamboo shoots and shiitake mushrooms into thin pieces. Combine fine salt, MSG, ground white pepper, water starch slurry, and fresh broth to prepare the sauce