Fish-Flavored Kidney

Fish-Flavored Kidney

　　Fish-Flavored Kidney

　　Cooking category: Stir-fry

　　Cuisine: Sichuan

　　Ingredient category: Pork

　　Flavor: Crispy and fragrant

　　Suitable season: Autumn

　　Color, aroma, and taste: Fresh and crisp

　　Main ingredients: 300g pig kidney, 3g dried wood ear fungus, 50g cleaned greens.

　　Side ingredients: 75g cooking oil, 20g each of wet starch and soy sauce, 13g each of cooking wine and scallions, 8g each of garlic, ginger, sugar, and vinegar, 2 pickled chili peppers, 3g monosodium glutamate, appropriate amount of broth.

　　Preparation:

　　1) First peel off the membrane on the surface of the kidney, cut it vertically in half, then remove the central core.

　　2) Then make diagonal slashes along the grain, followed by straight cross cuts to form a grid pattern (cut in four strokes per section, slashing to a depth of three-quarters of half the slice).

　　3) Mix with cooking wine, salt, and wet starch, then coat evenly and let marinate, adding some oil. Chop the pickled chili peppers.

　　4) Mix cooking wine, starch, scallions, ginger, garlic, sugar, vinegar, soy sauce, and seasonings to make a sauce.

　　5) Heat the wok and add oil. Once hot, add the kidneys and stir with a spatula. When the cuts begin to separate and curl, add the chili peppers.

　　6) Just before the kidneys are done, add the prepared wood ear fungus and greens and stir-fry briefly.

　　7) Then pour in the prepared sauce. Once it boils, stir well to coat.

　　7) Then pour in the prepared sauce. Once the sauce boils, stir to coat evenly.