Sautéed Three Kinds of Meat
Pork liver, loin, and kidney are quickly stir-fried with a rich sauce, creating a silky and aromatic classic Beijing home-style dish.
Ingredients
19 items- Pork liver 5 oz (150g)
- Pork loin 5 oz (150g)
- Pork kidney 5 oz (150g)
- Green bell pepper 1/2
- Red bell pepper 1/2
- Wood ear mushrooms (rehydrated) 2 oz (50g)
- Scallion 1 stalk
- Ginger 3 slices
- Garlic 3 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Rice vinegar 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Cornstarch 2 tsp
- Water 2 tbsp
- Sesame oil 1 tsp
- Cooking oil 2 cups (500ml)
Nutrition
Steps （8 steps）
Slice pork liver and loin; split kidney, remove white membrane, score in crosshatch pattern. Marinate each with wine, salt, and cornstarch for 10 minutes.
In a small bowl, mix light soy, dark soy, vinegar, sugar, salt, cornstarch, and water to make a sauce.
Heat oil in wok over medium heat to about 320°F (160°C). Stir-fry loin slices for 30 seconds until white, then remove.
In same oil, stir-fry liver slices for 20 seconds until no longer bloody, remove.
Stir-fry kidney pieces for 15 seconds until curled, remove.
Pour off most oil, leave a little. Over high heat, sauté scallion, ginger, and garlic until fragrant. Add bell peppers and wood ear; stir-fry about 1 minute until just tender.
Return all meats to wok over high heat. Pour sauce along the edge, stir-fry vigorously for 20 seconds until sauce thickens and coats evenly.
Drizzle sesame oil, give a few tosses, turn off heat, plate, and garnish with chopped scallion.
Tips
Make sure to remove the white membrane from the kidney, or it will be gamey. Keep oil temperature at about 320°F, not too high. Stir the sauce well before using to prevent the starch from settling.
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