Spicy Stir-Fried Crispy Pork Tripe and Chicken Gizzards

Name: Spicy Stir-Fried Crispy Pork Tripe and Chicken Gizzards
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Pork tripe (washed clean, tough outer skin removed, scored in cross-hatch pattern, cut into 4 cm triangular blocks); 200 g Chicken gizzards (membrane removed, scored in chrysanthemum pattern); 100 g Cilantro (cut into 4 cm segments); 50 g Spicy broad bean paste; 5 g Garlic slices; 5 g Scallion shreds; 15 g Cooking wine; 5 g Salt; 5 g MSG; 150 g Cooked chicken oil (for stir-frying); 10 g Sesame oil (for drizzling on the finished dish); 10 g (roasted) Sesame seeds (roasted); 5 g Green garlic shreds

A Korean-style dish stir-fried with pork tripe and chicken gizzards as the main ingredients, featuring vibrant colors, a crisp and tender texture, and a spicy, fragrant flavor.

30 min

Easy

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Spicy Stir-Fried Crispy Pork Tripe and Chicken Gizzards

Ingredients

Pork tripe (washed clean, tough outer skin removed, scored in cross-hatch pattern, cut into 4 cm triangular blocks) 200 g

Chicken gizzards (membrane removed, scored in chrysanthemum pattern) 200 g

Cilantro (cut into 4 cm segments) 100 g

Spicy broad bean paste 50 g

Garlic slices 5 g

Scallion shreds 5 g

Cooking wine 15 g

Salt 5 g

MSG 5 g

Cooked chicken oil (for stir-frying) 150 g

Sesame oil (for drizzling on the finished dish) 10 g

Sesame seeds (roasted) 10 g (roasted)

Green garlic shreds 5 g

Instructions

Prepare the Main Ingredients

Wash the pork tripe heads clean, remove the tough outer skin, score a cross-hatch pattern, and cut into 4 cm triangular blocks. Remove the tough membrane from the chicken gizzards and score them into a chrysanthemum pattern. Blanch the tripe and gizzards separately in a pot of boiling water until about 70% cooked, then remove, squeeze out the excess water, place in a bowl, and marinate briefly with cooking wine.

Prepare the Cilantro

Trim away the tough stems from the cilantro and cut into 4 cm segments.

Mix the Sauce

In a bowl, combine the garlic slices, scallion shreds, salt, green garlic shreds, sesame seeds, MSG, cooking wine, and vinegar. Stir well and set aside.

Blanch and Flash-Fry the Main Ingredients

Heat a wok over high heat and add the cooked chicken oil. When the oil is very hot (about 80% of smoking point), add the pork tripe and chicken gizzards and flash-fry explosively for a few seconds. Remove with a slotted spoon and drain off the oil.

Final Stir-Fry and Finish

Leave about 50 g of the oil in the original wok and reheat. Add the spicy broad bean paste along with a small splash of water and fry until the red oil separates. Add the pork tripe and chicken gizzards, and just before they finish cooking, add the cilantro segments and the prepared sauce from the bowl. Stir quickly to combine, drizzle with the sesame oil, and serve immediately.