Stir-fried Double Rolls click to see closer Materials: 150g pig tripe 150g pig's kidney 100g green pepper 4tbsp cooking oil 1tbsp cooking wine 2tsp vinegar 2g green onion (chopped) 1 garlic clove (sliced) 1tbsp cornstarch blended with water 2tsp pepper oil 1/2tsp salt 2tsp MSG (optional) Preparations: Score the tripe in crisscross fashion, cut into bite-size pieces, scroce the pig's kidney in crisscross fashion. Blanch the tripe and the pig's kidney. Dice the green pepper. Make sauce with cooking wine, vinegar, salt, MSG, cornstarch-water mixture, green onion and garlic in a bowl. Heat the oil in the wok, drop in the double rolls', green pepper and sauce, sprinkle the pepper oil. Serve.