Duzhong Pork Kidney Flowers
A medicinal stir-fry that nourishes the liver and kidney and helps lower blood pressure, made by stir-frying prepared scored kidney slices together with a decoction of Eucommia bark and other herbs.
Ingredients
roasted eucommia bark (boiled with water into a concentrated juice)
12 g
cistanche (decocted together with eucommia bark)
to taste
pork kidneys (split in half, remove the membrane, cut into flower pattern)
250 g
cooking wine
25 g
scallions (cut into segments)
to taste
ginger (sliced)
to taste
garlic
to taste
salt
to taste
soy sauce
to taste
white sugar
to taste
Sichuan peppercorns
to taste
MSG
to taste
wet cornstarch
to taste
vegetable oil
to taste
lard
to taste
Instructions
1
Prepare ingredients and decoct the herbs
Split the pork kidneys in half, remove the kidney membrane, and cut them into a flower pattern. Combine the eucommia bark and cistanche with 100 ml of water and decoct into a concentrated liquid; strain out the herb residue and set the liquid aside. Slice the ginger and cut the scallions into segments.
2
Stir-fry
Heat the vegetable oil in a wok, add the ginger and scallions, and fry until fragrant. Add the kidney flowers and briefly stir-fry, then pour in the herb liquid along with the seasonings, stir-fry until everything is cooked through, and serve immediately.
