Peanut-Coated Fried Pork Kidney Cubes

Name: Peanut-Coated Fried Pork Kidney Cubes
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 400 g Pork kidney (remove the membrane, slice flat into two halves, trim away the central cord, wash, score a crosshatch pattern, and cut into cubes); 100 g Peanuts (soak in boiling water to loosen the skins, peel, and finely chop); 50 g Lettuce (shred finely and marinate with sugar and white vinegar); 10 g Scallions (cut into short lengths); 10 g Ginger (sliced); 2 g Salt; 10 g Cooking wine; 2 g Ground pepper; 1 g MSG; 500 g Vegetable oil (for deep-frying); 15 g Sesame oil (drizzled over after frying); 10 g Sugar (for marinating the lettuce with white vinegar); 5 g White vinegar (for marinating the lettuce with sugar); 10 g Salt-and-pepper seasoning (served on the side); 50 g Egg white (mixed with bean flour to make a thin batter); 25 g Bean flour (dry; mixed with egg white to make a batter)

Attractive in color and shape, with a tender and crisp texture, coated in crispy, fragrant peanuts. Serve with sweet-and-sour lettuce and pepper-salt.

1h 0m

Easy

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Ingredients

Pork kidney (remove the membrane, slice flat into two halves, trim away the central cord, wash, score a crosshatch pattern, and cut into cubes) 400 g

Peanuts (soak in boiling water to loosen the skins, peel, and finely chop) 100 g

Lettuce (shred finely and marinate with sugar and white vinegar) 50 g

Scallions (cut into short lengths) 10 g

Ginger (sliced) 10 g

Salt 2 g

Cooking wine 10 g

Ground pepper 2 g

MSG 1 g

Vegetable oil (for deep-frying) 500 g

Sesame oil (drizzled over after frying) 15 g

Sugar (for marinating the lettuce with white vinegar) 10 g

White vinegar (for marinating the lettuce with sugar) 5 g

Salt-and-pepper seasoning (served on the side) 10 g

Egg white (mixed with bean flour to make a thin batter) 50 g

Bean flour (dry; mixed with egg white to make a batter) 25 g

Instructions

Step 1

Remove the membrane from the pork kidney and slice it flat into two halves. Trim away the central cord, wash the kidney, score a crosshatch pattern with a straight knife, and cut it into cubes of approximately 2.5 cm on each side.

Step 2

Soak the peanuts in boiling water, remove their skins, and finely chop them. Cut the scallions into short lengths and slice the ginger.

Step 3

Finely shred the lettuce and marinate it with white sugar and white vinegar. Mix the egg white with the bean flour to make a thin batter.

Step 4

Combine the kidney cubes with salt (the original text appears to have an omission), cooking wine, ground pepper, MSG, ginger slices, and scallion pieces. Mix well and marinate to let the flavors penetrate. Remove the ginger and scallions, then coat the kidney cubes with the egg-white and bean-flour batter.

Step 5

Heat the vegetable oil in a wok over high heat to approximately 150°C. Coat the battered kidney cubes with the chopped peanuts, carefully place them in the oil, and deep-fry until cooked through and golden yellow, then remove them.

Step 6

Drizzle the fried kidney cubes with sesame oil and arrange them at one end of a platter. Arrange the lettuce tossed with the sugar-and-vinegar marinade at the other end, and serve with a small dish of salt-and-pepper seasoning.