Flash-Fried Scored Pork Kidneys
Classic Shandong (Lu) cuisine: pork kidneys scored in a decorative cross-hatch pattern and quickly stir-fried, with vibrant color, fresh aroma, and a crisp-tender bite.
Ingredients
Fresh pork kidney (split in half, remove the core, score with a wheat-ear crosshatch pattern, cut into triangular pieces)
250g
Dried wood ear mushrooms (rehydrated)
30g
Garlic sprouts (washed and cut into segments)
10g
Soy sauce
15g
Cooking wine
15g
Scallion (julienned)
5g
Ginger (julienned)
5g
Stock
50g
Water starch (for the sauce slurry)
25g
Sesame oil
2g
Neutral oil (for deep-frying the kidneys)
500g (about 75g actually used)
Salt
to taste
MSG
to taste
Vinegar
to taste
Instructions
1
Step 1
Split the kidney in half, remove the core, score with a wheat-ear crosshatch pattern, then cut into triangular pieces. Julienne the scallion and ginger. Wash and cut the garlic sprouts into segments.
2
Step 2
In a bowl, combine the julienned scallion, julienned ginger, soy sauce, cooking wine, salt, MSG, vinegar, water starch, sesame oil, and stock to make the sauce slurry.
3
Step 3
Blanch the scored kidneys in boiling water to remove any blood, then drain well. Heat oil in a wok until it reaches about 80% hot, flash-fry the kidneys briefly, then drain off the oil.
4
Step 4
Leave a thin layer of oil in the wok, add the kidneys along with the wood ear mushrooms and garlic sprouts, and stir-fry. Pour in the sauce slurry and stir-fry quickly until the sauce coats the kidneys, then drizzle with sesame oil and serve.
