Spicy Kidney

Clean the kidneys to remove the odor, and soak them in clean water for 10 minutes to remove the blood. Then make crisscross cuts, cutting every three slices into one strip, and set aside.

Wash the side ingredients ginger, garlic, and celery; cut the ginger into small pieces, and cut the garlic and celery into sections for later use.

After heating the pot, add rapeseed oil and a little lard, then put in minced ginger, chopped chili (depending on personal taste, you can also use bird's eye chili or chili powder), and garlic, and stir-fry in the pot for a few seconds.

Then put in the cut kidney slices.

Put the pork kidney into the pan and stir-fry over high heat for about 10 seconds, then start seasoning by adding salt, soy sauce, pepper, and cooking wine. Then stir-fry over high heat for another 5-8 seconds, add the garlic leaves, and it's ready to serve.

This is the finished product. In winter, it is recommended to use a claypot bowl and preheat it beforehand, which will keep it warm for a long time.