50g rice vermicelli, 1/2 pork tripe, 50g lean pork, 10 calms, 1/2 dried squid, 1t dried shrimps, 5 dried shiitake mushrooms, some Chinese cabbage, 1 stalk of celery, 1 stalk of coriander, some ginger, 12t salt, 6t rice wine, 4 cups of water, 5 cups of stock, 1T oil.
SEASONINGS:
(1) 1t salt, 1.5t chicken bouillon powder, some ground white pepper.
(2) 1/5t salt, 1/4t sugar, 1/4t potato starch, 1/4t oil.
(3) 1/4t sugar, 1/5t potato starch, 1/2t sesame oil, 1/5t light soy sauce, 1/5t dark soy sauce, some ground white pepper, 1t Shaoxing wine.
(4) some salt.
PREPARATION :
1. Cut off the fat of pork tripe; Reverse the pork tripe and put into a large bowl; Sprinkle with 4t salt and keep on rubbing the tripe till the salt dissolved (repeat this process 3 times); Add 2t rice wine and rub the tripe again; Rinse the tripe in running water for a while; Reverse the tripe again.
2. Rinse and slice ginger.
3. Pour 4 cups of water and add sliced ginger to a pot; Bring to the boil over a high heat; Add the tripe and 4t rice wine; Cook the tripe till color changed (about 50 minutes); Remove and immediately rinse in running water for a while; Cut off the fat of the tripe and then shred the tripe.
4. Soak dried shiitake mushrooms in water until soft, remove, and drain; Cut off stems; Stir well with seasoning (2); Leave it for 15 minutes; Shred.
5. Rinse and shred lean pork; Blanch in boiling water for 30 seconds so as to drain the fat and blood; Remove and immediately rinse in running water for a while; Pat dry; Marinate in seasoning (3) for 15 minutes.
6. Rinse calms; Soak in water with seasoning (4) for 5 minutes.
7. Rinse and soak dried squid in water till soft; Shred.
8. Rinse and soak rice vermicelli in cold water till soft.
9. Rinse dried shrimps; Rinse and shred Chinese cabbage; Rinse and mince celery; Rinse and mince coriander.
10. Heat a wok with 1T oil; Stir-fry sliced ginger over a high heat till fragrant; Add dried shrimps, shredded mushrooms and shredded lean pork, and stir-fry over a high heat till fragrant; Pour 1 cup of stock; Add shredded pork tripe and shredded dried squid; Cook over a high heat for 5 minutes; Add rice vermicelli, calms and shredded white cabbage; Cook over a high heat for 2 minutes.
11. Flavor with seasoning (1); Sprinkle with minced celery and minced coriander. Ready to serve.
COOKING TIPS:
1. Thick rice vermicelli is preferred because it is relatively not easy to be muddy and thus tastes better.
2. Step 1 is very important so as to get rid of the peculiar smell of tripe.
