Flash-Fried Pork Kidney Flowers
A classic Shandong (Lu) cuisine dish with tender pork kidney slices, elegant presentation, rich mellow flavor, and a smooth, non-greasy texture.
Ingredients
Pork kidneys (remove the central membrane, score with a crosshatch pattern, cut into strips 2 cm wide and 5 cm long)
200 g
Winter bamboo shoot slices (blanched in boiling water)
50 g
Rehydrated wood ear mushrooms (blanched in boiling water)
50 g
Soy sauce
10 g
Fine salt
3 g
MSG
1 g
Shaoxing wine
20 g
Wet cornstarch (for coating and thickening)
15 g
Peanut oil (for frying)
to taste
Garlic slices
to taste
Minced scallion
to taste
Vinegar (added during cooking)
to taste
Chicken fat (for drizzling on top)
to taste
Instructions
1
Preparing the Kidney Flowers
Wash the kidneys, split them into two halves, remove the central membrane, score with a crosshatch pattern, and cut into strips about 2 cm wide and 5 cm long. Season with soy sauce and toss evenly with wet cornstarch. Set aside.
2
Blanching the Accompaniments
Blanch the winter bamboo shoot slices and wood ear mushrooms in a pot of boiling water. Drain and set aside.
3
Preparing the Thickening Sauce
In a bowl, combine the soy sauce, fine salt, MSG, Shaoxing wine, stock, and wet cornstarch to make a thickening sauce.
4
Flash-Frying the Kidney Flowers
Heat peanut oil in a wok over high heat until it reaches about 90% hot (approximately 225°C / 435°F). Add the kidneys and flash-fry just until they curl into the crosshatch pattern, then quickly remove and drain.
5
Stir-Frying and Assembling
Leave a small amount of oil in the wok and heat it to about 60% hot (approximately 150°C / 300°F). Add the garlic slices and minced scallion and stir-fry until fragrant, then splash in the vinegar and Shaoxing wine. Add the bamboo shoot slices and wood ear mushrooms and stir-fry briefly, then pour in the thickening sauce. Immediately add the kidneys and toss rapidly to coat. Drizzle with chicken fat and serve.
