Ingredients
400 g (about 14 oz) water-soaked beef tripe, 50 g (about 1.8 oz) pickled radish, 20 g (about 0.7 oz) chopped fresh cilantro, chicken broth as needed.
Seasonings
10 g dried chili peppers, 10 g cooking wine, 20 g white vinegar, 5 g sesame oil, 50 g lard, 15 g water starch, salt and MSG to taste.
Instructions
1. Wash the beef tripe thoroughly, cut into thin strips, bring a pot of water with salt to a boil, blanch the tripe strips, then drain well.
2. Heat a wok over high heat, add lard and heat until hot, then add dried chili peppers, pickled vegetables, beef tripe, cooking wine, vinegar, salt, MSG, and chicken broth, stir-frying everything together until well combined, thicken with a cornstarch slurry, drizzle with sesame oil, and sprinkle with chopped cilantro before serving.
This dish is visually appealing with a beautiful red-and-white color contrast, offering a crispy texture and a tangy, spicy, aromatic flavor.