Red and White Kidney Flower
A classic traditional Yunnan dish, Red and White Pork Kidney Flowers gets its name from its two core ingredients: pork kidney forms the red component, while pork tripe makes up the white. Both ingredients are cross-hatch scored, deep-fried until they curl into flower shapes, and have a savory, crispy, tender flavor and texture.
Ingredients
Cleaned pork tripe tip
300 g
Wet starch
30 g
Pork kidneys
300 g
Sesame oil
20 g
Scallion (cut into horseshoe shapes)
100 g
Ginger (cut into fingernail slices)
10 g
Chayote slices (cut into 3 cm diamond pieces)
30 g
Shaoxing wine
10 g
Fine salt
12 g
Rendered pork lard (approximately 100 g consumed)
500 g
Food-grade alkali
5 g
MSG
3 g
Instructions
1
Step 1
Cross-score the pork tripe tip on one side in a diagonal pattern, then cut into 3 cm cubes. Soak in alkali water for 2 hours, then change the water to remove any residual alkali taste. Remove the strong odor from the pork kidneys, cut them the same way as the tripe, and rinse under clean water to wash away any off-odors. Cut the chayote into 3 cm diamond-shaped slices. Cut the scallion into horseshoe shapes. Cut the ginger into fingernail slices.
2
Step 2
Place a wok over high heat, add 1000 ml of water. When it comes to a boil, blanch the tripe briefly, then remove. Pat dry with a clean towel. Place the wok back over high heat and add the lard. When the oil reaches 60% hot, add the tripe and flash-fry briefly, then remove. Drain the kidney slices and toss with 5 g salt and the Shaoxing wine, then add to the wok at 60% oil temperature, flash-fry briefly, and remove.
3
Step 3
Place the wok over high heat and add 20 g of lard. When the oil reaches 70% hot, add the scallion and stir to release its aroma. Add the ginger, chayote, tripe, kidneys, 7 g salt, and MSG. Thicken with the wet starch. Toss the mixture three times, drizzle with sesame oil, and serve immediately.
