Ingredients
100 g pork belly tip, 75 g dried tofu sticks (yuba), 30 g ham, and 30 g bamboo shoots (peeled).
Seasonings
A small amount each of sliced ginger, sliced garlic, and scallion segments; a small amount each of salt, MSG, sugar, and white pepper; 1 teaspoon each of chicken bouillon powder, cooking wine, and Sichuan pepper oil; an appropriate amount of water starch and fresh broth; and 3 tablespoons of vegetable oil.
Preparation
1. Soak the dried bean curd sticks in warm water until softened and puffed, then rinse and cut into small sections.
2. Remove the fat from the pork tripe tip, wash it clean, place in a bowl with cooking wine and scallion segments, steam until tender, then remove and let cool before slicing.
Steps
1. Rinse the ham, place it in a bowl with the winter bamboo shoots and a splash of cooking wine, then steam until fully cooked through; remove the ham and winter bamboo shoots, slice the ham into small pieces, and cut the cooked winter bamboo shoots into diamond-shaped slices.
2. Heat vegetable oil in a wok over medium heat until it reaches about 40% hot, then add ginger slices, garlic slices, and scallion segments, stir-frying until fragrant, and pour in fresh stock, bringing it to a boil.
3. Add the dried tofu sticks, pork tripe tips, ham slices, and winter bamboo shoots. Season with salt, cooking wine, MSG, sugar, chicken bouillon, and white pepper, then cook until tender and well-flavored.
4. Thicken with a water and cornstarch slurry, then turn the heat to high to reduce the sauce, drizzle with Sichuan pepper oil, and remove from the wok to plate and serve.