Ingredients
2 pork tripe heads (stomach portions).
Seasonings
15 g sesame oil, 3 g each of ginger juice and MSG, 2 g each of cooking wine and salt, 1 g white pepper.
Instructions
1. Remove the skin from the pork tripe tip, wash thoroughly to remove any impurities, make several vertical cuts on the tripe meat, then slice diagonally into comb-like pieces, and rinse repeatedly in clean water several times.
2. Blanch the pork belly tips in boiling water, remove and drain well, then place in a container.
3. Add ginger juice, cooking wine, MSG, salt, white pepper, and sesame oil to the pork tripe tips, toss well, and plate. This dish is white, tender, and crunchy.