Oil-Exploded Double Crisp (Yóu Bào Shuāng Cuì)

A dramatic and technically demanding dish that showcases texture. The “double crisp” refers to two ingredients: pork stomach and chicken gizzards. Both are meticulously prepared—the stomach is boiled until tender but still resilient, and the gizzards are scored. They are then quickly blanched in boiling water before being plunged into super-hot oil. This “oil-exploding” technique flash-fries the surface, making it incredibly crispy, while the inside remains tender. They are then stir-fried rapidly with a sauce. The dish is all about the contrasting crispiness against the chewiness within a single bite, accompanied by a savory, well-seasoned sauce. It is a true masterclass in texture control.