Materials:
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)
Preparations:
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. |
