Stir-Fried Pork Tripe with Hot Peppers
Pork tripe is pressure-cooked until tender, sliced, then stir-fried with green chili peppers for a crisp-yet-tender texture and low fat content.
Ingredients
Pork tripe (washed and split open from the middle)
500 g
Red chili peppers (stalks removed, seeds removed, washed, and sliced)
2
Green peppers (stalks removed, seeds removed, washed, and sliced)
2
Scallions (washed and cut into segments)
Garlic (washed and sliced)
Ginger (washed and sliced)
Ginger chunks (for pressure-cooking the pork tripe)
Aromatic vinegar
Cooking oil
Sesame oil
Salt
White pepper powder
MSG (monosodium glutamate)
Instructions
1
Pre-cook the pork tripe
Wash the pork tripe and split it open from the middle. Add ginger chunks, aromatic vinegar, and water, then place in a pressure cooker and cook under pressure for about 15 minutes. Remove and set aside to drain.
2
Prepare the ingredients
Remove the stalks and seeds from the peppers, then wash and slice them. Wash and slice the garlic and ginger. Wash and cut the scallions into segments. Slice the cooked pork tripe into thin pieces.
3
Stir-fry and season
Heat the cooking oil in a wok until hot, add the ginger and garlic slices and stir-fry until fragrant. Add the pork tripe and stir-fry until cooked through, then add the pepper slices, scallion segments, white pepper powder, sesame oil, salt, and MSG. Toss well and stir-fry briefly until everything is evenly combined.
