This video by Chef Wang Gang demonstrates the preparation of a home-style "Garlic Braised Pork Tripe" dish. The recipe emphasizes a meticulous multi-step cleaning process for the pork tripe, involving salt, starch, cooking wine, blanching, and scraping, followed by pressure cooking to achieve a tender texture. The core cooking method involves frying whole garlic in lard until fragrant, then braising the prepped tripe in its own broth, seasoned with various spices, and finally thickening the sauce for a rich, flavorful result. The video provides practical tips for ensuring proper tripe preparation and maximizing the dish's flavor depth.
Summarizing "Garlic Braised Pork Tripe" by Chef Wang Gang:
0:00 Introduction: Chef Wang Gang introduces a home-style Chinese dish: Garlic Braised Pork Tripe.
0:04 Ingredient Preparation: Other ingredients include 2 sections of stem lettuce stems (peeled, cut into strips), 1 long red pepper (deseeded, cut into strips, optional for color/spice), and 150 grams of whole garlic bulbs.
0:24 Tripe Cleaning & Preparation: The pork tripe is cut open, excess fat removed, then thoroughly rub-washed for 3 minutes with a small handful of salt, 150 grams of starch, and cooking wine to effectively remove mucus and odor.
0:55 Blanching and Membrane Removal: The cleaned tripe is blanched in boiling water for about 10 seconds (with added Chinese cooking wine for odor removal) to help easily scrape off the yellow stomach membrane with a knife. Key Takeaway: Avoid over-boiling during this step to ensure the membrane comes off cleanly.
1:13 Pressure Cooking: Once cleaned, the tripe is placed into a pressure cooker and cooked on medium heat for 7 minutes after it starts steaming. It is then transferred to cold water to cool, rinsed, and sliced into thin strips.
1:31 Initial Cooking - Fragrant Garlic: A wok is heated, 50 grams of lard are added, and the prepared whole garlic bulbs are gently fried over low heat for 5 minutes (until fragrant) when the oil reaches 120β (40% heat).
1:49 Braising the Tripe: The sliced tripe strips are added to the wok and stir-fried for 1 minute, with excess lard poured out. Then, 500 grams of pork tripe broth are added, brought to a boil, and simmered on medium heat for 8 minutes. Key Takeaway: Cooking the tripe in its original broth and reducing the sauce significantly enhances the flavor depth of the dish.
2:20 Seasoning: After 5 minutes of simmering, the dish is seasoned with 1 spoon of salt, 2 grams each of chicken essence and MSG, a pinch of sugar, and 0.5 grams of white peppercorn powder. The lettuce stem and chili strips are then added.
2:33 Sauce Thickening & Serving: Before the cooking time ends, the wok is removed from heat, starch water is added to thicken the sauce, which is then reduced to the desired consistency. Finally, scallion oil is drizzled over the dish before serving.
3:05 Technical Summary: The video concludes with a recap of key techniques, emphasizing the importance of using starch and cooking wine for effective cleaning, precise blanching for membrane removal, and the method of frying garlic and braising in broth to develop rich flavor.