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Famous Authentic Chinese Recipe : Savory Two
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Ingredients:
- 140g tripe end
- 60g chicken gizzards
- 20g black mushroom slices
- 40g winter bamboo shoot slices
Seasonings:
- A dash each of pickled sliced chilis, vinegar, starch, sugar, Worchestershire sauce, yellow wine, mashed garlic, salt, pepper, soy sauce, MSG, xanthoxylum powder, chopped spring onion and chopped ginger
- 240g lard (40g consumed)
Directions:
- Wash the tripe end clean, pick away its outer skin and veins, carve criss-cross patterns on both sides and cut it into 1cm dices.
- Remove old skins from the chicken gizzards, halve each, cut them into pieces in the shape pf chrysanthemums, wash them together with the tripe end in water, squeeze them dry, sow a dash of salt over them to salt for a while, roll them in dry starch, scald them with the tripe end in the lard over high heat for a while and then take them out.
- Stir fry pickled sliced chilis, black mushrooms slices and bamboo shoot slices in the lard over high heat, dump the tripe end, chicken gizzard and prepared savory ingredients into the pot and stir fry them for a while for serving.
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Do you like this Chinese recipe? Please share them with your friends:
Oriental Pork Stir Fry, Sweet and Sour Pork recipes, Szechuan Pork, Chinese Roast Pork recipes , Chinese Barbecued Pork, Cantonese Roast Pork recipe , Szechuan Garlic Pork, Lion’s Head, Mushu Pork, Fast Baked Pork Ribs, Pork Chops in Orange Sauce, Fried Pork with Spring Onions, Chinatown Spareribs recipe , Szechuan-Style Pork Chops
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