Ingredients
6 pig stomach tips, 100 g (about 3.5 oz) cilantro stems, 30 g (about 1 oz) egg whites, 500 g (about 2 cups) raw vegetable oil (about 50 g or 1/4 cup will be absorbed), 25 g (about 1 1/2 tablespoons) chicken broth.
Seasonings
5 g salt, 25 g cooking wine, 40 g wet cornstarch slurry, 4 g MSG, and white pepper to taste.
Instructions
1. First, trim away the outer membrane from the pork tripe, wash both inside and outside thoroughly, then cut into 6 cm (about 2.5 inch) long thin shreds. Place in a bowl, add cooking wine and salt, and mix well. Then combine egg white with wet starch to make a batter, coat the tripe shreds evenly with this batter, and let sit briefly to help the coating adhere. Cut the cilantro stems into 3 cm (about 1 inch) sections. In a separate bowl, mix cooking wine, chicken broth, MSG, and wet starch to make a sauce, and set aside.
2. Heat a wok over high heat, add vegetable oil, and when the oil reaches about 60% hot (around 350°F/175°C), add the shredded tripe and quickly stir-fry until it separates and is just cooked through, then drain and set aside. In the same wok, add the cilantro stems and the prepared sauce, and cook until the sauce thickens, then return the tripe to the wok, tossing everything together evenly. Remove to a plate and sprinkle with white pepper. This dish features a beautiful contrast of white and green, with a crisp, tender texture and fragrant flavor.