This dish is one of the Cantonese fried dishes that LG likes very much. I remember when I was dining out, he always ordered this dish. I love my house and love my dog. When I buy fresh pork tripe, I usually fry the tip of the tripe raw and make soup for other parts. Although the portion is not much, but the taste is very crisp and fresh. This dish must grasp the heat, otherwise the taste will become a rubber band. To make this dish, the whole frying process should be fast, so the sauce should be adjusted in advance.


1 pork tripe
2 tbsp peanut oil
1 / 2 tsp salt
1 green pepper
1 red pepper
1 small piece of ginger
Three cloved garlic
1 / 2 teaspoon sesame oil
1 tsp cornstarch
2 tsp egg white
1 / 4 tsp white pepper
1 / 2 tsp sugar
3 teaspoons soy sauce
1 teaspoon cooking wine


Step 1
Clean the fresh pork tripe. Take the sharp part of the tripe. The small part on the right in the picture accounts for about a quarter of the whole pork tripe

Step 2
Shred the tips of your stomach

Step 3
Use 1 / 2 egg white, cornmeal and salt to marinate for 20 minutes

Step 4
Green pepper, red pepper, shredded ginger, chopped garlic

Step 5
Use stock, salt, soy sauce, sesame oil, sugar, flour, pepper, mix well

Step 6
In a hot oil pan, when the oil is 60% hot, slide it into the pork belly and fry it quickly until it changes color. Set aside

Step 7
Saute ginger and garlic with remaining oil

Step 8
Stir fry with green pepper and red pepper

Step 9
Add shredded tripe, cook in a little cooking wine, stir well over high heat

Step 10
Add the sauce, stir over high heat for a few times, and quickly remove