Blanched Stir-Fried Pork Kidney Blossoms
A smooth, tender Zhejiang dish with a dry fragrance and no gaminess. The pork kidneys are blanched and briefly passed through hot oil, then stir-fried with chili peppers and cucumber.
Ingredients
Pork kidney (approx 250g, cleaned, sinew removed, kidney duct removed, scored into flower pattern and cut into chunks, blanched)
1 pair
Red chili pepper (cleaned, cut into thin slices)
3
Cucumber (cleaned, cut into thin slices)
200 g
Ginger
5 g
Chinese scallion (cut into small segments)
2
Vegetable oil
to taste
Refined salt
to taste
Monosodium glutamate
to taste
Soy sauce
to taste
Instructions
1
Step 1
Clean the pork kidney blossoms, remove the sinew, cut lengthwise into two pieces, remove the kidney duct, score into wheat ear-shaped patterns, then cut into 3cm long and 2cm wide chunks, blanch in boiling water, drain and set aside.
2
Step 2
Clean the red chili peppers and cucumber, cut into 3cm long thin slices; cut the Chinese scallion into small segments.
3
Step 3
Place the wok over high heat, heat the oil to medium heat, add the pork kidney pieces and blanch quickly, then remove immediately. Leave a small amount of oil in the wok, stir-fry the ginger and scallion until fragrant, add the red chili peppers and cucumber and stir-fry, then add the pork kidney pieces, add salt, soy sauce and monosodium glutamate to taste, toss quickly to mix evenly, then serve.
