Oil-Exploded Double Crispy (Pork Stomach and Chicken Gizzard)
A classic Shandong delicacy, pork stomach and chicken gizzard are cut into flower shapes and quick-fried in hot oil, creating a delightful contrast of crunch and tenderness.
Ingredients
14 items- Pork stomach head 200g
- Chicken gizzards 200g
- Green onion 1 stalk
- Ginger 1 piece
- Garlic 3 cloves
- Cornstarch 2 tablespoons
- Shaoxing wine 2 tablespoons
- Salt 1 teaspoon
- Light soy sauce 2 tablespoons
- Black vinegar 1 tablespoon
- Sugar 1 teaspoon
- Broth 2 tablespoons
- Sesame oil 1 teaspoon
- Vegetable oil 3 tablespoons
Nutrition
Steps （6 steps）
Rinse 200g pork stomach and 200g chicken gizzards. Score the inside of the stomach in a crosshatch pattern and the gizzards similarly, then cut into 2cm cubes.
Place the scored pieces in a bowl. Add 1 tsp salt, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Mix well and marinate for 5 minutes.
In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 1 tbsp cornstarch, 2 tbsp broth, and 1 tbsp wine. Stir until smooth.
Bring a pot of water to a rolling boil. Add the marinated pieces and stir gently. Blanch for 8-10 seconds until the scored patterns open, then drain immediately.
Heat a wok over high heat until smoking. Add 3 tbsp vegetable oil. Once hot, stir-fry minced scallion, ginger, and garlic until fragrant. Add the blanched pieces and stir-fry over high heat for 15 seconds. Pour in the sauce mixture, toss quickly for 10 seconds, finish with sesame oil.
Quickly transfer to a plate and serve immediately while hot and crispy.
Tips
Make sure the scoring is deep but not cutting through. Use extremely high heat and fast action to lock in crunchiness.
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