Ingredients
2 cleaned pork stomachs (about 1000 g / 2.2 lbs total).
Seasonings
15 g scallion segments, 15 g minced garlic, a pinch each of salt, MSG, white pepper, and sesame oil, 2 tablespoons sesame paste, and 1 tablespoon each of ginger juice and Shaoxing wine.
Steps
1. Take the head portion of the pork stomach, make several vertical cuts, then slice diagonally into a cockscomb shape, blanch in boiling water with scallion segments until cooked, then remove and drain.
2. In a small bowl, combine sesame paste with ginger juice, cooking wine, minced garlic, MSG, fine salt, white pepper, and sesame oil, then stir well to create the dressing.
3. When serving, arrange the chicken crown tripe on a large plate, drizzle with the prepared sauce, toss to combine, and serve immediately.