Lotus Root with Blanched Kidney

Lotus Root with Blanched Kidney

　　Lotus Root with Blanched Kidney

　　Lotus Root with Blanched Kidney

　　Feature: The kidney is tender and crispy with a delicious aroma, while the lotus root is sweet and tangy—perfect as a summer drinking appetizer.

　　Ingredients: Cleaned pork kidney, lotus root, oyster sauce, Worcestershire sauce, light soy sauce, dark soy sauce, sugar, white spirit, red wine, white vinegar, minced garlic, minced ginger, minced red chili, minced green chili, chopped scallion, sesame oil.

　　Preparation: 1. Cut the pork kidney into diamond-shaped slices, marinate in starch, blanch, then rinse in cold water. 2. Slice the lotus root thinly and soak in sugar water and white vinegar. 3. Mix all the ingredients including oyster sauce, Worcestershire sauce, etc., to make the "Kidney Sauce." 4. Arrange the lotus root on a plate, place the kidney on top, drizzle with the kidney sauce, sprinkle with sesame oil, and garnish with chopped scallions.