Sautéed Pig Kidney

Sautéed Pig Kidney

　　Ingredients: Pig kidney, cucumber, ginger, scallions, garlic, pickled red chili, salt, MSG, soy sauce, sugar, vinegar, wet starch, fresh broth, cooked vegetable oil 　　·Preparation Process　　1. Slice the pig kidney horizontally into two pieces, remove all fat skin and kidney veins. First make diagonal cuts against the grain, then vertical cuts to create a "eyebrow" pattern of three cuts with one break. Season with salt and wet starch for flavor and coating. Wash the cucumber, remove the core, and slice into strips. Mix salt, sugar, MSG, soy sauce, vinegar, cooking wine, wet starch, and fresh broth to make a sauce. 2. Heat oil in a wok until hot, add the kidney slices and stir-fry until separated. Add ginger, garlic, scallions, pickled red chili, and cucumber strips, stir well. Pour in the sauce, reduce until thickened, then plate. ·Characteristics: Tender texture, savory and rich flavor. (Chengdu)