Ingredients
250 g (about 1/2 lb) cleaned pork tripe, 100 g (about 1 cup) celery, 20 g (about 1/4 cup) red bell pepper.
Seasonings
Minced ginger and minced garlic, a pinch each; 1/2 teaspoon each of salt, MSG, sugar, and white pepper; 1 teaspoon each of chicken bouillon powder and Shaoxing wine; water starch as needed; 4 tablespoons vegetable oil.
Steps
1. Bring a pot of water to a boil, add the pork belly and cook until tender, then drain and shred into thin strips; wash the celery and red bell pepper, then cut into fine strips.
2. Heat oil in a wok until hot, add minced ginger and garlic and stir-fry until fragrant, then add shredded pork tripe, celery, and red bell pepper and quickly stir-fry over high heat.
3. Add salt, pepper, MSG, chicken bouillon, sugar, and cooking wine, stir-fry, then thicken with a water-starch slurry, remove from heat and plate.