Stir-fried Pork Kidney

Name: Stir-fried Pork Kidney
Cuisine: Chinese
Ingredients: 400g Pig kidney (split open, remove the kidney fat, score in diamond shapes, then cut into chunks); 10g Wood ear mushroom (wash, blanch in boiling water, drain); 25g Winter bamboo shoot slices (cut into slices slightly smaller than the kidney pieces); 75g Oil; 10g Soy sauce; 5g Scallion (cut into small pieces); 5g Ginger juice; 8g Cooking wine; 3g MSG; 5g Garlic slices; Broth, to taste; Starch, to taste

Stir-fried pork kidneys scored in a wheat-ear pattern, paired with wood ear mushrooms and winter bamboo shoots. The scoring fans out into wheat-ear shapes during cooking, yielding a crisp yet tender bite.

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Ingredients

Pig kidney (split open, remove the kidney fat, score in diamond shapes, then cut into chunks) 400g

Wood ear mushroom (wash, blanch in boiling water, drain) 10g

Winter bamboo shoot slices (cut into slices slightly smaller than the kidney pieces) 25g

Oil 75g

Soy sauce 10g

Scallion (cut into small pieces) 5g

Ginger juice 5g

Cooking wine 8g

MSG 3g

Garlic slices 5g

Broth to taste

Starch to taste

Instructions

Prepare ingredients

Split the pig kidney open, remove the kidney fat, score in diamond shapes, then cut into chunks. Wash the wood ear mushroom, cut the winter bamboo shoots into slices slightly smaller than the kidney pieces.

Make the sauce

In a bowl, combine broth, soy sauce, cooking wine, ginger juice, MSG, garlic slices, and starch to make a sauce.

Blanch

First, blanch the kidney pieces and wood ear mushroom separately in boiling water, then drain.

Stir-fry and serve

Heat oil in a wok to 70-80% heat, add the marinated kidney pieces, briefly stir-fry and drain. Leave a little oil in the wok, add scallions and stir-fry until fragrant, then add kidney pieces, wood ear mushroom, and winter bamboo shoots. Pour in the sauce and stir-fry over high heat. Drizzle with a little oil and serve.