Soup-Splashed Double Crispy
Soup-Blasted Double Crisp (汤爆双脆)
This Lu (Shandong) cuisine dish has a crisp-tender texture, clear and light broth, and rich, mellow flavor. It is prepared by blanching pork tripe tip and chicken gizzards, then pouring boiling broth over the blanched ingredients.
Ingredients
Pork tripe (outer skin and tendons removed, scored in crosshatch pattern)
150 g
Chicken gizzards (outer skin and tendons removed, scored in crosshatch pattern)
100 g
Scallion-and-pepper seasoning (part used for mixing the main ingredients, part for the soup)
15 g
Shaoxing wine (part used for mixing the main ingredients, part for the soup)
15 g
Minced cilantro
to taste
Soy sauce
10 g
Fine salt
3 g
MSG
1 g
White pepper
not specified
Clear broth
not specified
Instructions
1
Prepare the ingredients
Cut open the pork tripe and chicken gizzards, peel off the outer skin, rinse well in clean water, and remove any inner tendons and sinew. Score a crosshatch pattern on the surface to a depth of about two-thirds of the thickness. Rinse again and place in a separate bowl, set aside.
2
Blanch
Fill a soup pot with water and set over high heat until it reaches about 80% of a rolling boil. Drop in the chicken gizzards first, then the pork tripe, and immediately lift them out and transfer to a soup bowl.
3
Season the main ingredients
Add the scallion-and-pepper seasoning and Shaoxing wine to the bowl, toss gently to combine, then sprinkle with the minced cilantro and white pepper.
4
Make the broth and pour
In a wok, combine the clear broth, soy sauce, fine salt, scallion-and-pepper seasoning, and Shaoxing wine and bring to a boil over heat. Skim off any foam, stir in the MSG, and pour the hot broth into the soup bowl. Bring straight to the table; once set down, push the main ingredients into the broth to finish the dish and serve at once.
