Ingredients
Pork belly 500 g (about 1 lb), asparagus lettuce 100 g (about 3.5 oz), sesame seeds 25 g (about 2 tablespoons).
Seasonings
20 g shredded scallions, a pinch each of salt, MSG, Sichuan peppercorn oil, Shaoxing wine, and sesame oil, 1/2 teaspoon each of chicken bouillon powder and sugar, 2 tablespoons light soy sauce, and 5 teaspoons chili oil.
Preparation
1. Trim and peel the asparagus lettuce, wash it, then cut into diamond-shaped slices. Blanch in boiling water with a pinch of salt, then drain.
2. Place a wok or pan over heat, add sesame seeds and dry-fry over low heat until fragrant, then remove and let cool.
3. Clean and prepare the pork tripe thoroughly, bring a pot of water to a boil, add the tripe and cook until tender, then remove, let cool, and slice diagonally.
Steps
1. Heat sesame oil in a wok until hot, add shredded scallions and stir-fry until fragrant, then remove from heat; stir in sugar, cooking wine, light soy sauce, MSG, and chicken bouillon to create a seasoned sauce.
2. Place the sliced pork tripe and bamboo shoots in a bowl, add the seasoning mixture and toss to coat evenly. Let marinate until flavored, then arrange on a plate. Drizzle with chili oil and Sichuan peppercorn oil, sprinkle with toasted sesame seeds, and toss to combine before serving.