🍲 Chinese Stir-Fried Pork Tripe Slices
Liu Du Pian is a traditional Chinese dish made with pork tripe (stomach) that is blanched, sliced thin, and quickly stir-fried with ginger, garlic, and light seasonings. It highlights the chewy yet tender texture of pork tripe and delivers a savory, slightly aromatic flavor. This dish is especially popular in Northern Chinese cuisine.
🛒 Ingredients
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Pork tripe (stomach): 1 piece (about 400–500 g)
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Fresh ginger: 5–6 slices
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Garlic: 3 cloves, sliced
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Scallions: 2 stalks, cut into sections
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Light soy sauce: 1 tbsp
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Shaoxing wine (or cooking wine): 1 tbsp
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White pepper powder: ½ tsp
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Salt: to taste
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Chicken bouillon powder (optional): ½ tsp
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Sesame oil: ½ tsp
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Cooking oil: 2 tbsp
👩🍳 Instructions
Step 1. Clean the Pork Tripe
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Rinse the pork tripe thoroughly under cold running water.
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Rub the tripe inside and out with salt and flour (or vinegar) several times to remove odors and mucus. Rinse again until clean.
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Place the tripe in a pot with enough water to cover. Add ginger slices and a splash of Shaoxing wine.
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Bring to a boil, then simmer for 40–50 minutes until the tripe is cooked but still firm.
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Remove, cool slightly, and slice into thin bite-sized pieces.
Step 2. Stir-Fry the Aromatics
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Heat a wok with cooking oil over medium-high heat.
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Add ginger slices and garlic, stir-fry until fragrant.
Step 3. Add the Tripe
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Increase to high heat, add the sliced pork tripe.
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Stir-fry quickly for about 2–3 minutes.
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Season with soy sauce, Shaoxing wine, white pepper, and salt.
Step 4. Finish and Serve
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Add scallion sections, toss briefly until just fragrant.
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Drizzle a little sesame oil before removing from the wok.
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Plate and serve hot with steamed rice.
🌟 Tips
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Do not overcook during stir-frying, or the tripe will become tough.
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Proper cleaning and blanching are essential to remove odor and ensure a clean taste.
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For variation, you can add vegetables like celery or bell peppers to balance texture and flavor.
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