Description
A legendary stir-fry considered the hardest dish in Shandong (Lu) Cuisine. Pork tripe and chicken gizzards—offals prone to toughening—are finely scored, flash-fried in ultra-hot oil for precisely '3 seconds', and glazed with black vinegar and soy. The artistic 'snapping crunch' is its soul.
Restaurants serving Flash-Fried Double Crunch (Tripe and Gizzard)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork tripe
- Chicken gizzard
- Soy sauce
- Black vinegar
- Cooking wine
- Scallion
- Ginger
- Garlic
Instructions
- [Authentic Recipe]
- Prep the thickest part of pork tripe and silverskin-removed chicken gizzards.
- Score deeply in a fine crosshatch (chrysanthemum pattern).
- Heat massive oil in a wok to an ultra-hot 'smoking' 250°C.
- [The
- Seconds of Fate]: Dump in the tripe/gizzards. As the scores bloom like flowers, remove instantly within 2-
- seconds. *
- second late equals rubbery failure.
- Leave minimal oil; fry scallion, ginger, garlic.
- Boil a sauce of black vinegar, soy, wine, and salt.
- Return the offal, glaze in
- second, plate instantly.
Learn more Spice, substitutes, tips
Key spices
Black vinegar aroma and the ultimate 'crunch' born from a split-second flash-fry、一瞬の火入れが生み出す究極の「コリコリ」食感
Substitutes at Japanese supermarkets
(Impossible on home stoves. Experience at specialty restaurants)
Pairing
Premium Baijiu / Shaoxing Wine
Trivia
Born in the mid-Qing Dynasty. It serves as the graduation exam for Shandong chefs mastering the 'You Bao' (ultra-hot flash-fry) technique. 'Shuang Cui' means both ingredients are perfectly crispy.
Eating tips & etiquette
Eat while piping hot. Following the refreshing black vinegar aroma, it snaps and crunches effortlessly, unbelievable for offal. There is absolutely zero rubbery chew left in your mouth.
Allergen
Pork, Poultry, Soybeans, Wheat