Ingredients
200 g pork tripe, 100 g asparagus lettuce, 5 g cilantro (coriander) segments.
Seasonings
10 g scallion segments, 3 g ginger slices, 1 teaspoon each of MSG, sugar, sesame oil, and Shaoxing wine, 4 tablespoons crispy Sichuan broad bean paste, 1 tablespoon fresh broth.
Steps
1. Clean and prepare the pork tripe thoroughly, blanch it in boiling water, then remove and cut it in half. Scrape off any excess fat, then place it in a pot of fresh water with ginger slices, scallion pieces, and cooking wine. Cook until tender, then remove, let cool, and slice into pieces.
2. Peel the asparagus lettuce, wash it, and cut into domino-shaped slices. Blanch in boiling water, then remove and let cool. Arrange on a plate as a base layer, then place the sliced pork tripe on top.
3. Mix Pixian broad bean paste, sugar, MSG, sesame oil, and fresh broth to create a sauce, then pour it over the tripe slices and sprinkle with cilantro segments before serving.