Ingredients
Half a pig stomach, 250 g (about 9 oz) fresh enoki mushrooms, 1200 g (about 5 cups) water.
Seasonings
A small amount of cooking wine, fine salt, MSG, sesame oil, scallion segments, and ginger slices each.
Instructions
1. Thoroughly wash and turn the pork tripe inside out. In a wok, add 1200 g (about 2.6 lbs) of water, place the tripe in, and add cooking wine, scallion sections, and ginger slices. Bring to a boil over high heat, then reduce to a low simmer and cook until tender. Remove and shred into strips. Trim the roots and leaves from the enoki mushrooms, wash them, and cut into 3 cm (about 1 inch) pieces. Blanch in boiling water until about 80% cooked, then remove.
2. Toss the enoki mushrooms and shredded tripe together, then add salt, sesame oil, and MSG, mixing well before plating. This dish has a pleasantly chewy texture and a savory, umami-rich flavor.