This article was last updated on April 16, 2022
140g tripe end
60g chicken gizzards
20g black mushroom slices
40g winter bamboo shoot slices
A dash each of pickled sliced chilis, vinegar, starch, sugar, Worchestershire sauce, yellow wine, mashed garlic, salt, pepper, soy sauce, MSG, xanthoxylum powder, chopped spring onion and chopped ginger
240g lard (40g consumed)
Wash the tripe end clean, pick away its outer skin and veins, carve criss-cross patterns on both sides and cut it into 1cm dices.
Remove old skins from the chicken gizzards, halve each, cut them into pieces in the shape pf chrysanthemums, wash them together with the tripe end in water, squeeze them dry, sow a dash of salt over them to salt for a while, roll them in dry starch, scald them with the tripe end in the lard over high heat for a while and then take them out.
Stir fry pickled sliced chilis, black mushrooms slices and bamboo shoot slices in the lard over high heat, dump the tripe end, chicken gizzard and prepared savory ingredients into the pot and stir fry them for a while for serving.