Ingredients
400 g pork tripe head (the thickest part of the stomach), 50 g soaked and sliced bamboo shoots, 30 g soaked shiitake mushrooms, 35 g fresh broth.
Seasonings
50 g lard, 3 g salt, 15 g each of cooking wine and scallions, 30 g cornstarch, 10 g each of ginger, garlic, and pickled chili peppers, 2 g white pepper, 1 g MSG.
Instructions
1. Wash the pork tripe tips thoroughly, removing all fat and membranes. Score the surface in a crosshatch pattern, then cut into diamond-shaped pieces about 2 cm (3/4 inch) on each side. Slice the bamboo shoots and shiitake mushrooms into thin pieces. In a small bowl, combine salt, MSG, white pepper, water starch, and fresh stock to make the sauce mixture.
2. Place a wok over high heat and add lard, heating until hot (about 200°C/400°F). Toss the pork tripe tips with salt, cooking wine, and bean starch until evenly coated, then add to the wok and stir-fry quickly. Once the tripe pieces separate and curl, immediately add bamboo shoot slices, dried mushrooms, ginger, scallions, garlic, and pickled chilies, stirring well. Pour in the prepared sauce mixture, toss a few times to combine, then remove from the wok and plate. This dish is beautifully presented, with a glossy sauce clinging to the ingredients, a crisp and tender texture, and a savory, slightly spicy flavor.