Ingredients
400 g pork tripe tips (the thickest part of the stomach), 50 g each of carrot and green bell pepper.
Seasonings
10 g minced scallion, 10 g minced ginger, 5 g minced garlic, 1 teaspoon each of salt, soy sauce, white vinegar, and cornstarch, 5 teaspoons flour, 1/2 teaspoon each of MSG and sugar, 1 tablespoon each of rice vinegar, Shaoxing wine, and sesame oil, 2 tablespoons vegetable oil.
Preparation
1. Place the pork tripe tips in a bowl, add rice vinegar and flour, rub thoroughly to remove the slime, rinse clean, score a crosshatch pattern on the surface, then cut into pieces.
2. Place a pot over heat, add water and bring to a boil. Add the pork tripe tips and blanch until fully cooked, then remove and drain well.
Steps
1. Wash and peel the carrot, then slice it into diamond shapes; wash the green bell pepper and cut it into small pieces. Quickly stir-fry both together in hot oil, then remove and set aside.
2. Heat vegetable oil in a wok until hot, add minced scallion, ginger, and garlic and stir-fry until fragrant, then add the pork tripe pieces, splash in cooking wine and white vinegar, and quickly stir-fry over high heat for a moment, then add the green bell pepper pieces and carrot slices and stir-fry until cooked through.
3. Then add sugar, salt, and soy sauce, stirring evenly, and finish by adding MSG to taste.
4. Thicken with a thin cornstarch slurry, drizzle with sesame oil and stir to combine, then transfer to a serving plate.