Stir-Fried Pork Tripe with Cilantro

Name: Stir-Fried Pork Tripe with Cilantro
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 500 g Pork tripe (remove all white fat and impurities, boil until cooked, then shred into thin strips); 50 g Cilantro (cut into segments); 15 g Cooking wine; 3 g Salt; 5 g Ginger juice; 10 g Scallion (shredded); 10 g Ginger (shredded); 10 g Garlic (sliced); 5 g Sesame oil; to taste MSG; to taste Vinegar (for scrubbing); to taste White pepper; to taste Baking soda (for scrubbing); to taste Cooking oil

A Shandong (Lu) dish featuring an appealing white-and-green appearance and a savory, salty, mildly spicy flavor.

1h 15m

Easy

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Ingredients

Pork tripe (remove all white fat and impurities, boil until cooked, then shred into thin strips) 500 g

Cilantro (cut into segments) 50 g

Cooking wine 15 g

Salt 3 g

Ginger juice 5 g

Scallion (shredded) 10 g

Ginger (shredded) 10 g

Garlic (sliced) 10 g

Sesame oil 5 g

MSG to taste

Vinegar (for scrubbing) to taste

White pepper to taste

Baking soda (for scrubbing) to taste

Cooking oil to taste

Instructions

Preparing the pork tripe

Scrub the pork tripe with baking soda and vinegar to remove all the white fat and impurities, then rinse thoroughly with clean water. Blanch in boiling water, change the water, add scallion segments, cooking wine, and ginger slices, then simmer over low heat until cooked through. Remove, let cool, and cut into thin shreds. Cut the cilantro into segments. Slice the garlic.

Stir-frying

Heat oil in a wok until hot, add the shredded scallion, ginger, and sliced garlic and stir-fry until fragrant. Add the tripe shreds and stir-fry, splash in the cooking wine, then season with salt, ginger juice, MSG, vinegar, and white pepper, add the cilantro, and toss quickly. Drizzle with sesame oil and serve.