Stir-Fried Double Crisp (Pork Tripe and Chicken Gizzards)
A classic Lu cuisine dish featuring pork tripe and chicken gizzards cut into flower patterns, quick-fried for a crispy and tender texture with savory flavors.
Ingredients
12 items- Pork tripe 200g
- Chicken gizzards 200g
- Green onions 2 stalks
- Ginger 3 slices
- Garlic 3 cloves
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cornstarch 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Score the tripe and gizzards deeply in a crisscross pattern without cutting through, then cut into 2 cm pieces.
Marinate the scored pieces with 1 tbsp wine, 1/2 tsp salt, a pinch of white pepper, and 1/2 tsp cornstarch for 10 minutes.
Prepare sauce: mix 1 tbsp light soy sauce, 1/2 tsp sugar, 1 tsp cornstarch with 2 tbsp water, and a little water, stir well.
Blanch the marinated tripe and gizzards in boiling water for about 10 seconds until the patterns curl up; drain immediately.
Heat 2 tbsp oil in a wok over high heat until shimmering (about 200°C). Add green onion, ginger, and garlic; stir-fry for 10 seconds.
Add the blanched tripe and gizzards; stir-fry over high heat for about 30 seconds until color changes.
Pour the sauce along the edge of the wok; stir-fry quickly for 15 seconds until the sauce coats evenly. Turn off heat.
Transfer to a plate and garnish with chopped green onions. Serve immediately for best crispiness.
Tips
Blanching time must be very short; remove as soon as the pieces curl. High oil temperature is crucial; stir-fry quickly to keep the texture crispy and tender.
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