Ingredients
Pork tripe tips and chicken gizzards, 150 g (about 5 oz) each, and 30 g (about 1 oz) pea shoots.
Seasonings
50 g lard, 20 g scallion whites, 25 g potato starch, 15 g pickled chili peppers, 10 g each garlic, Shaoxing wine, and ginger, 5 g sesame oil, 3 g salt, 1 g white pepper, 0.5 g MSG.
Instructions
1. Clean the pork tripe tip thoroughly, remove the fat and sinew, then score a crosshatch pattern about 2/3 deep on the outer side, and cut into diamond-shaped pieces about 2 cm (3/4 inch) on each side; clean the chicken gizzards, remove the inner lining, bottom plate, and edge sinew, then cut each gizzard horizontally into 4 pieces, and score a crosshatch pattern about 2/3 deep.
2. Slice ginger and garlic; cut pickled chili peppers and scallion whites into slanted diamond shapes; wash pea shoots; mix pork tripe and chicken gizzards with salt, cooking wine, and water starch.
3. Place a wok over high heat, add lard and heat to about 180°C (350°F). Add the pork tripe pieces and chicken gizzards and stir-fry until they separate and are just cooked through. Then add pickled chili peppers, sliced ginger, sliced garlic, white scallion sections, and pea shoots, and stir-fry to combine. Pour in the prepared sauce mixture made with salt, Shaoxing wine, MSG, white pepper, cornstarch slurry, sesame oil, and fresh stock. Stir-fry quickly until everything is well coated, then immediately remove from the wok and plate. This dish is crisp and tender, savory and delicious.