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1
Make the spice mix Use a pair of kitchen shears to cut the kombu into 4 or 5 smaller pieces.
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2
Transfer to a spice grinder and grind to a fine powder.
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3
Set aside kombu powder in a bowl.
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4
Grind the mushrooms in the spice grinder and combine with kombu.
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5
Set aside 2 tablespoons plus 2 teaspoons and store the rest in an airtight container at room temperature.
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6
Remaining mushroom powder can be used in other recipes including Kung Pao Pastrami and Thrice-Cooked Bacon.
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7
Toast the Sichuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom and cloves in a dry skillet over medium heat, stirring continuously until fragrant.
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8
In a small bowl, combine the toasted spices with the sugar, salt, reserved mushroom powder and cayenne.
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9
In a spice or coffee grinder, grind the spice mix to a powder.
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10
Note: The spice mix will keep in an airtight container for about a week.
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11
Make the wings Preheat oven to 350 degrees .
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12
In a large bowl, toss the wings with 1/4 cup salt and 1/2 cup oil.
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13
Spread the wings out on a wire rack set over a baking sheet.
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14
Bake until the skin just appears cooked but not browned, about 15 minutes.
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15
Let the par-baked wings cool to room temperature, then lay them in a single layer on a baking sheet and freeze, uncovered, overnight.
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16
The next day, clean the tripe thoroughly under cold running water, scrubbing to remove any grit.
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17
Place in a pot, cover with cold salted water by 2 inches, and bring to a boil over high heat.
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18
Boil for 10 minutes, partially covered.
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19
Reduce the heat to a simmer and cook until very tender, about 2 to 3 hours.
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20
Drain, rinse under cold water and cool completely.
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21
Meanwhile, retrieve the wings from the freezer and allow them to thaw at room temperature for 1 to 2 hours.
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22
Slice the cooked tripe into1/2-inch by 2-inch strips.
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23
Set aside.
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24
Fill a deep pot or wok with about 4 inches of the remaining oil, insert a deep fry thermometer and heat to 350 degrees .
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25
Meanwhile, pat the tripe strips dry and place cornstarch in a wide shallow bowl.
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26
Dredge tripe in cornstarch, shaking off any excess.
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27
Work in batches, fry the wings and tripe until golden and crispy, about 5 minutes for both.
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28
Meanwhile, in a hot dry wok or skillet over high heat, toast the Tianjin chiles for about a minute, stirring continuously so the chiles cook evenly.
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29
Transfer to a plate.
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30
Drain the fried wings and tripe, shaking off as much oil as possible, then transfer to a large bowl and dust them generously with the spice mix, tossing to coat.
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31
Add the toasted chiles and toss well.
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32
Note: The chiles will perfume the dish but are not meant to be eaten.
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33
Transfer everything, including the chiles, to a platter and serve immediately.
