爆炒腰花
A classic Shandong dish, pork kidneys are expertly cleaned and scored to form flower shapes. Quick stir-frying over high heat yields a tender and crunchy texture with a savory sauce, making it an excellent accompaniment to rice.
Ingredients
16 items- Pork kidneys 2 (about 400g)
- Green bell pepper 1
- Red bell pepper 1
- Dried wood ear mushrooms 10g
- Garlic 3 cloves
- Ginger 1 small piece
- Scallions 2 stalks
- Cooking wine 1 tablespoon
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 tablespoon
- Black vinegar 1/2 tablespoon
- White sugar 1 teaspoon
- Cornstarch 1 tablespoon
- Salt to taste
- White pepper a pinch
- Cooking oil 3 tablespoons
Nutrition
Steps （8 steps）
Prepare the kidneys: Peel off the outer membrane, cut each kidney in half lengthwise. Use a knife to remove the white renal pelvis and dark red gland inside, which are the main sources of odor. Rinse clean. Score the surface by making diagonal cuts two-thirds through, then perpendicular cuts in a crosshatch pattern at 0.5 cm intervals. Cut into pieces about 3 cm wide and place in a bowl.
Marinate the kidneys: Add 1 tablespoon cooking wine, a pinch of salt, 1 teaspoon cornstarch, and 1 teaspoon oil to the kidney pieces. Mix well with hands and let marinate for 10 minutes to season and seal in moisture, removing any gamey taste.
Prepare the sauce: In a small bowl, combine 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon black vinegar, 1 teaspoon sugar, the remaining cornstarch, a pinch of salt, and white pepper. Add 3 tablespoons water and stir until well combined.
Blanch the kidneys: Bring a pot of water to a boil. Add the kidney pieces and blanch for about 20 seconds until they curl and change color. Drain immediately and do not overcook, or they will become tough. For large batches, blanch in batches to maintain heat.
Stir-fry aromatics: Heat the wok over high heat and add 3 tablespoons oil. When the oil is hot (about 180°C), add ginger slices, garlic slices, and scallion sections. Stir-fry for about 10 seconds, then add green and red pepper chunks and wood ear mushrooms. Stir-fry for about 30 seconds until just tender. Remove and set aside.
Stir-fry the kidneys: Add a little more oil to the wok and heat until smoking. Add the drained kidney pieces and stir-fry quickly over high heat. Pour the prepared sauce along the edge of the wok. Continue to stir-fry for about 15 seconds, allowing the kidneys to coat evenly with the sauce and the sauce to thicken.
Combine everything: Return the cooked peppers and wood ears to the wok. Toss everything together over high heat for about 10 seconds to blend the flavors and tighten the sauce. Turn off the heat.
Serve: Transfer the stir-fried kidneys to a serving plate. Serve immediately while hot.
Tips
Be thorough in removing the internal fascia from the kidneys, or they will taste gamey. Blanch only briefly until curled; do not overboil. Always use high heat during the final stir-fry to achieve a wok hei and keep the kidneys tender and crunchy.
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