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Stir-fried Double Rolls

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150g pig tripe
150g pig's kidney
100g green pepper
4tbsp cooking oil
1tbsp cooking wine
2tsp vinegar
2g green onion (chopped)
1 garlic clove (sliced)
1tbsp cornstarch blended with water
2tsp pepper oil
1/2tsp salt
2tsp MSG (optional)

  • Score the tripe in crisscross fashion, cut into bite-size pieces, scroce the pig's kidney in crisscross fashion. Blanch the tripe and the pig's kidney. Dice the green pepper.
  • Make sauce with cooking wine, vinegar, salt, MSG, cornstarch-water mixture, green onion and garlic in a bowl.
  • Heat the oil in the wok, drop in the double rolls', green pepper and sauce, sprinkle the pepper oil. Serve.

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