Flash-Fried Pork Kidneys (Sautéed Kidney Flowers)

Name: Flash-Fried Pork Kidneys (Sautéed Kidney Flowers)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g Fresh pork kidneys; 30 g Soaked wood ear mushrooms; 10 g Green garlic (washed and cut into segments); 15 g Soy sauce; 15 g Cooking wine; 5 g Scallions (shredded); 5 g Ginger (shredded); 50 g Stock; 25 g Cornstarch slurry; 2 g Sesame oil; 500 g Cooking oil (about 75 g actually consumed); to taste Salt; to taste MSG; to taste Vinegar

A classic Shandong-style stir-fried kidney dish, featuring an appealing color, savory aroma, and a crisp, refreshing bite.

30 min

Easy

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Flash-Fried Pork Kidneys (Sautéed Kidney Flowers)

Ingredients

Fresh pork kidneys 250 g

Soaked wood ear mushrooms 30 g

Green garlic (washed and cut into segments) 10 g

Soy sauce 15 g

Cooking wine 15 g

Scallions (shredded) 5 g

Ginger (shredded) 5 g

Stock 50 g

Cornstarch slurry 25 g

Sesame oil 2 g

Cooking oil (about 75 g actually consumed) 500 g

Salt to taste

MSG to taste

Vinegar to taste

Instructions

Step 1

Cut the kidneys in half, remove the central tendon, score with a wheat-ear crosshatch pattern, and cut into triangular pieces. Cut the scallions and ginger into shreds; wash the green garlic and cut into segments.

Step 2

In a bowl, combine the scallion and ginger shreds, soy sauce, cooking wine, salt, MSG, vinegar, cornstarch slurry, sesame oil, and stock to make a sauce mixture.

Step 3

Blanch the scored kidneys in boiling water to remove blood, then remove and drain. Heat oil in the wok to 80% hot, flash-fry the kidney flowers briefly, then remove and drain the oil.

Step 4

Leave a small amount of oil in the wok, add the kidney flowers along with the wood ear mushrooms and green garlic segments, stir-fry, pour in the sauce slurry and quickly toss. When the sauce coats the kidney flowers, drizzle with sesame oil and serve.