Ingredients
Pork tripe 100 g (about 3.5 oz), ground cardamom 10 g (about 2 teaspoons), clear broth 500 g (about 2 cups).
Seasonings
100 g lard, 10 g scallion whites and ginger each, 3 g ground white pepper and salt each, 2 g Sichuan peppercorns, 15 g Shaoxing wine and water starch each, 1 g MSG.
Instructions
1. Clean the pork tripe thoroughly, then blanch it in boiling water until cooked through. Remove and scrape off the inner membrane.
2. Add clear broth to the pot, place in the pork tripe, then add ginger, scallion whites, and Sichuan peppercorns. Cook until tender, skimming off any foam, then remove from the pot and cut into strips.
3. Bring the reserved cooking liquid to a boil, add the sliced pork tripe and ground cardamom, stirring to combine. Add lard, salt, Shaoxing wine, and MSG, then thicken with a cornstarch slurry. Stir-fry until evenly coated, sprinkle with white pepper, and serve. The tripe is tender yet crisp, the sauce is rich and thick, and the dish is savory and aromatic.