Sour and Spicy Kidney Rolls
Pork kidneys are the main ingredient, wrapped with shredded shiitake mushrooms and bamboo shoots, deep-fried, then stir-fried to deliver a tangy and spicy flavor.
Ingredients
Pork kidneys (remove fat skin, remove the kidney core, slice into 1–2 mm thin sheets, marinate)
4
Rehydrated shiitake mushrooms (remove stems, wash clean, shred into thin strips)
25 g
Rehydrated bamboo shoots (shred into thin strips)
25 g
Pickled vegetables (chopped into fine pieces)
60 g
Dried chili peppers (chopped into fine pieces)
6 g
Egg whites (stirred with cornstarch into a paste)
2
Lard (about 80 g actually used)
600 g
Cornstarch (use 12 g sprinkled into egg whites to make a paste)
20 g
Chicken broth
60 g
Cooking wine
3 g
Salt
to taste
Soy sauce
20 g
MSG
5 g
Scallion (5 g cut into segments, the rest shredded)
20 g
Ginger (3 g sliced, the rest shredded)
15 g
Sesame oil
6 g
Instructions
1
Step 1
Remove the fat skin from the pork kidneys and wash them clean. Cut away the kidney core, then slice the kidneys lengthwise into 1–2 mm thin sheets. Add salt, cooking wine, scallion segments (5 g), and ginger slices (3 g), and marinate for 4–5 minutes.
2
Step 2
Remove the stems from the shiitake mushrooms and wash them clean. Shred the bamboo shoots, the remaining scallion, and the ginger. Chop the dried chili peppers and pickled vegetables into fine pieces.
3
Step 3
Sprinkle the cornstarch (12 g) into the egg whites and stir into a smooth paste. Pat the kidney slices dry with a clean cloth and lay them flat, then spread about half of the egg white paste evenly over the kidney slices.
4
Step 4
Arrange the shiitake mushrooms, bamboo shoots, and shredded scallion and ginger evenly along the lower edge of each kidney slice, then roll them up one by one into neat rolls.
5
Step 5
Place a wok over high heat, pour in the lard, and heat to about 40–50% hot. Dip each kidney roll into the egg white paste and drop them into the oil one by one, frying until golden white, then remove and drain.
6
Step 6
Return the wok to high heat, add a suitable amount of lard and heat until hot, then stir-fry the chopped dried chili peppers together with the remaining seasonings until fragrant.
