Stewed Silver Threads

Stewed Silver Threads

　　600g of san dan (tripe), 1 stick of scallions, 1 large piece of ginger, an appropriate amount of chili peppers

Seasonings

10g each of sesame oil and ginger juice, 25g of garlic juice, 50g of scallion juice, 6g of salt, MSG, chicken broth, Sichuan peppercorns, cooking wine as needed

Method

1. Briefly blanch the san dan in hot water, then remove immediately. Rub off the black membrane, rinse clean, and place in a pot of boiling water. Add the scallion stick, ginger piece, and Sichuan peppercorns. Cook until it can be pinched apart with fingers, then remove and slice into threads.

2. Heat a wok over high heat. When the oil is hot, add ginger juice, garlic juice, and scallion juice to stir-fry until fragrant. Pour in cooking wine, then add salt, MSG, and chicken broth. At the same time, add the sliced san dan threads into the broth. Once flavored, drizzle with sesame oil and sprinkle with chopped chili threads.

Tips

Sheep omasum, also known as “san dan,” requires proper preparation before cooking. Blanching it briefly in boiling water with a bit of baking soda can effectively remove the fishy smell and give it a crisp, tender texture. Adding a little cooking wine during stir-frying enhances the flavor.