Prepare the dried chilies and Sichuan peppercorns as the Sichuan-style base.
2
Pound the garlic, fresh chilies, ginger, and lemongrass (both tender core and fibrous tops) in a mortar for about five minutes until coarsely crushed, forming the Dai-style paste; a food processor can be used instead, but avoid over-processing.
3
Mix a simple stir-fry sauce using soy sauce in place of fish sauce and oyster sauce in place of balala, adjusting to taste.
4
If using tripe, roll and cut into 2cm pieces, blanch in boiling water for about 10 seconds, then plunge into cold water to stop cooking, and drain well.
5
If using shrimp, shell and rinse, then soak in a sodium carbonate and water solution for 5-10 minutes, rinse thoroughly under running water for another 5-10 minutes, and pat completely dry.
6
Butterfly the shrimp by cutting along the back, remove the digestive tract, marinate with salt, sugar, white pepper, and Shaoxing wine, then toss with a tablespoon of oil and set aside.
7
Heat a wok with four tablespoons of oil over medium-high heat, then fry the dried chilies and Sichuan peppercorns until the chilies turn slightly chestnut-colored.
8
Optionally stir in a teaspoon of red fragrant chili powder to color the oil, letting it infuse for about 15 seconds.
9
Add the pounded Dai-style paste, raise the heat to maximum, and stir-fry for about one minute until the oil becomes visible again.
10
Add the prepared tripe or shrimp and stir-fry quickly—about 30 seconds for shrimp until nearly cooked, or about 10 seconds for tripe.
11
Pour in the stir-fry sauce and cook for about 15 seconds, then turn off the heat, stir in the culantro or cilantro, and serve.
PrimedTableBETA
