Hot and Sour Pork Kidney. Kidney Slices

Name: Hot and Sour Pork Kidney. Kidney Slices
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Cross-scored pork kidney is soaked, marinated and flash-cooked over roaring heat with pickled vegetables for a dish that is tangy, spicy and wonderfully springy. Proper knife work gives each blossom its curl, the signature of a wok master.

30 minNewEasy Hot Dishes Stir-fry Sour Spicy

Instructions

1
Score the pork kidney, rinse it several times with clean water (to remove the fishy smell), and set aside.
2
Prepare garlic, ginger, and green onions and set aside.
3
Add ginger, scallions, and garlic to the cleaned pork kidney, then add salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, and pepper, and mix together to marinate for 20 minutes.
4
Shred the pickled vegetables and set them aside. The pickled chili, pickled radish, and pickled ginger are all homemade; if not, you can buy them outside.
5
Add the marinated pork kidney to the cornstarch and mix evenly, scoop out all the ingredients inside, and set aside for later use.
6
Prepare the cilantro and green onions, and cut them into sections for later use.
7
Add the pickled vegetables to the hot oil and stir-fry until fragrant.
8
Pour in the pork kidney slices and stir-fry quickly over high heat.
9
Add cilantro and green onions and stir-fry, then remove from the pan.
10
Plate the dish.