Stir-fried pork tripe with cilantro (芫爆肚丝) is a classic Northern Chinese dish celebrated for its tender tripe, fresh aroma, and zesty kick. Here’s a simple guide to recreate it at home.
Ingredients: 250g pork tripe, cleaned and thinly sliced; 50g cilantro, cut into 3-inch segments; 2 cloves garlic, minced; 1 slice ginger, julienned; 1 tbsp Shaoxing wine; 1 tsp light soy sauce; 1 tsp dark soy sauce; ½ tsp sugar; ½ tsp white pepper; 1 tbsp cooking oil; 1 tbsp water.
Steps:
1. Prepare the tripe: Soak the tripe in cold water with 1 tbsp vinegar for 30 minutes to remove any odor. Rinse, then blanch in boiling water for 10 seconds. Drain and set aside.
2. Make the sauce: Mix Shaoxing wine, light/dark soy sauce, sugar, white pepper, and water in a bowl.
3. Stir-fry: Heat oil in a wok over high heat. Sauté ginger and garlic until fragrant (10 seconds). Add tripe and stir-fry for 30 seconds. Pour in the sauce and toss quickly.
4. Finish: Add cilantro, stir for 5 seconds until wilted, then serve immediately.
Tips: For extra crunch, blanch the tripe in ice water after boiling. Use high heat for a smoky “wok hei” flavor. Serve hot with steamed rice for a delightful meal. Enjoy this crispy, fragrant dish that balances umami and freshness!
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Fried shredded belly with coriander"
Fried shredded belly with coriander"
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