Warm-Tossed Lamb Kidney with Winter Bamboo Shoots
A warm tossed dish featuring fresh lamb kidneys and winter bamboo shoots as core ingredients, blanched before being tossed in seasoned oil.
Ingredients
raw lamb kidneys (split open from the middle, peel off the fat skin, remove the kidney tendons, cut each half into four flat pieces)
300g
winter bamboo shoots (cut into oblique slices)
50g
seasoning oil (made by frying scallion, ginger, Sichuan pepper, and star anise)
25g
soy sauce
10g
fine salt
5g
MSG
1g
minced garlic
1.5g
minced ginger
5g
soybean oil
50g
Instructions
1
Prep
Split the lamb kidneys open from the middle, peel off the fat skin, remove the kidney tendons, and cut each half into four flat pieces. Cut the winter bamboo shoots into oblique slices.
2
Make seasoning oil
Pour oil into a wok, fry scallion, ginger, Sichuan pepper, and star anise until fragrant, then remove the aromatics to make seasoning oil.
3
Blanch
Add water to the wok; once it boils, add the kidney slices and blanch until just cooked, then remove and drain. Blanch the winter bamboo shoots in boiling water as well, then drain thoroughly.
4
Warm toss
Heat the seasoning oil in the wok, add minced garlic, minced ginger, soy sauce, MSG, and fine salt, then add the main ingredients and toss warmly until well combined.
