Stewed Double Crispy in Broth

Stewed Double Crispy in Broth

　　Stewed Double Crispy in Broth features crispy and tender textures, a clear and light broth, and a richly aromatic flavor.

　　Ingredients: 150g pig’s stomach tripe, 100g chicken gizzard. 15g scallion and pepper mix, 15g Shaoxing wine, an appropriate amount of chopped cilantro, 10g soy sauce, 3g salt, 1g MSG.

　　Preparation:

　　1. Slice the pig’s stomach tripe and chicken gizzard, peel off the outer skin, wash clean in water, remove the internal sinews and impurities, score the outside in a crisscross pattern (to two-thirds the thickness of the tripe), rinse clean and set aside in another bowl.

　　2. In a soup pot, bring water to a boil over high heat until about 80% hot. First add the chicken gizzard, then the pig’s stomach tripe. Remove immediately and place in a serving bowl. Add the scallion and pepper mix and Shaoxing wine, mix well, then sprinkle with chopped cilantro and pepper.

　　3. In a wok, heat clear broth, soy sauce, salt, scallion and pepper mix, and Shaoxing wine until boiling. Skim off any foam, add MSG, pour into the serving bowl, and serve immediately. Once served, push the main ingredients into the broth.