Stir-Fried Pork Tripe Strips with Cilantro Stems
A traditional Jiangsu dish: pork tripe strips stir-fried with cilantro stems, offering a crisp-tender texture and fragrant flavor with an appealing white-and-green contrast.
Ingredients
Pork tripe (remove surface membrane, wash inside and out, cut into 6cm long thin strips)
6g
Cilantro stems (cut into segments about 3cm long)
100g
Egg white (mix with wet cornstarch to make a batter for coating)
30g
Salad oil (approximately 50g actually used, for stir-frying)
500g
Salt
5g
Cooking wine
25g
Wet cornstarch (for making batter and adjusting sauce)
40g
MSG
4g
White pepper powder (sprinkle on at the end)
A pinch
Chicken broth (for adjusting sauce)
25g
Instructions
1
Prepare ingredients
First, remove the surface membrane from the pork tripe, wash it inside and out, and cut it into 6cm long thin strips. Place in a bowl, add cooking wine and salt, and mix well. Then combine the egg white and wet cornstarch to make a batter, toss with the tripe strips to coat them evenly, and let them rest briefly so the coating adheres well. Cut the cilantro stems into segments about 3cm long. In a separate bowl, combine cooking wine, chicken broth, MSG, and wet cornstarch to make the sauce and set aside.
2
Stir-fry
Heat a wok, add salad oil, and when the oil is about 60% hot, add the tripe strips and quickly stir-fry until cooked, then remove. In the same wok, add the cilantro stems and the prepared sauce. When the sauce thickens to a viscous consistency, add the tripe strips back in, stir-fry evenly to combine, then remove from the wok, sprinkle with white pepper powder, and serve.
