Soft Stir-Fried Shrimp and Scored Pork Kidney
After par-frying the shrimp and pork kidney, stir-fry them with accompanying ingredients such as Chinese yam and broccoli, then thicken the sauce with starch.
Ingredients
Shrimp (washed, coated with salt, MSG, egg white, and starch)
to taste
Egg white
to taste
Pork kidney (cleaned, halved and trimmed of impurities, scored with a cross-hatch pattern, cut into small pieces, and soaked)
to taste
Goji berries (softened in water)
to taste
Chinese yam (peeled, washed, diced, and cooked)
to taste
Broccoli (washed, broken into florets, and cooked)
to taste
Refined salt
to taste
MSG
to taste
Starch
to taste
Scallion segments
to taste
Ginger slices
to taste
Sesame oil
to taste
Instructions
1
Ingredient Preparation
Rinse the pork kidney, halve it and trim away any impurities, score it with a cross-hatch pattern, cut it into small pieces, and soak it briefly in clear water mixed with cooking wine. Wash the shrimp, then coat them with refined salt, MSG, egg white, and starch. Peel and rinse the Chinese yam, dice it, and cook until tender. Wash the broccoli, break it into florets, and cook until tender. Soak the goji berries until soft.
2
Flash-Frying
Place a wok over heat, add oil, and heat to about 40% hot. Add the shrimp and fry until just cooked, then remove and drain. Flash-fry the scored kidney pieces until just cooked, then remove and drain.
3
Finishing the Dish
Leave a small amount of oil in the wok, add the scallion segments and ginger slices, stir-fry until fragrant, then remove them. Add the shrimp, scored kidney, goji berries, Chinese yam, and broccoli to the wok and stir-fry briefly. Season with refined salt and MSG and toss to combine. Thicken with a starch slurry, drizzle with sesame oil, and serve immediately.
