Stir-fried Pig Kidney

Stir-fried Pig Kidney

　　Features: The pig kidney is tender, attractively shaped, rich in flavor, smooth yet not greasy.

　　Ingredients: 200g pig kidney. 50g each of sliced bamboo shoots and soaked wood ear mushrooms. 10g soy sauce, 3g salt, 1g MSG, 20g cooking wine, 15g wet starch.

　　Preparation: Wash the kidney, cut it in half lengthwise, remove the white core, then slice it into wheat-ear shaped cuts, and further into strips 2cm wide and 5cm long. Marinate with soy sauce, then mix with wet starch and set aside. Briefly blanch the bamboo shoots and wood ear mushrooms in boiling water. Mix soy sauce, salt, MSG, cooking wine, clear broth, and wet starch to make a sauce. Heat peanut oil in a wok over high heat until it reaches about 90% heat (approximately 225°C), then quickly slide the kidney strips into the oil until they curl into wheat-ear shapes and remove them as soon as they’re done. Leave a small amount of oil in the wok, heat to about 60% heat (approximately 150°C), then stir-fry minced garlic and chopped scallions. Add cooking wine and vinegar, then stir in the bamboo shoots, wood ear mushrooms, and briefly cook. Pour in the sauce, add the kidney strips, quickly toss, drizzle with chicken oil, and serve.