300g(2/3Ib.) mustard, 300g(2/3lb.) pork tripe, 300g (2/3 lb.) lean pork (front leg preferred), some ginger, 12t salt, 6t rice wine, 5 cups of water, 1t oil, 2 cups of stock.
SEASONINGS:
(1) 2t salt, 1t rice wine.
(2) some ground white pepper, some Shaoxing wine, some sesame oil.
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 cut the tripe into small pieces.
4. Rinse and coarsely slice lean pork; Blanch in boiling water for 30 minutes; Remove and immediately rinse in running water; Pat dry; Add seasoning (2) and stir well; Marinate for 15 minutes.
5. Rinse and cut mustard into sections.
6. Heat a wok with 1t oil; Stir-fry sliced ginger over a high heat till fragrant; Return the tripe and lean pork to the wok, and add the mustard, 2 cups of stock and 1 cup of water; Cook over a low heat till the mustard has become soft.
7. Flavor with seasoning (1). Ready to serve.
COOKING TIPS:
Step 1 is very important so as to get rid of the peculiar smell of tripe.
