Authentic stir-fried kidney

Chinese food culture is well-known both at home and abroad. Among them, stir-fried kidney, one of the representative dishes of Shandong cuisine, is a common home-cooked dish and is deeply loved by people. This dish is made with pork kidney as the main ingredient and is stir-fried. It tastes tender and delicious, smooth but not greasy, and has rich nutritional value. Pork kidneys have the effects of replenishing kidney qi and eliminating stagnation. However, because pork kidneys contain a large amount of cholesterol, people with high cholesterol should avoid eating them.

1. Method 2

Ingredients: pork kidney, black fungus, winter bamboo shoots, soy sauce, cooking wine, ginger juice, MSG, garlic slices, and starch.

step:

1. Remove the smell from the middle piece of pork loin, cut it into wheat ear-shaped pieces, and then cut into pieces. Wash the fungus and cut the winter bamboo shoots into slices slightly smaller than kidneys.

2. Put soup, soy sauce, cooking wine, ginger juice, MSG, garlic slices and starch into a bowl to make sauce. First blanch the kidney and black fungus in boiling water and then drain the water.

3. Heat the oil on high heat until it is 70% to 80% hot, add the marinated kidney, stir-fry briefly and quickly control the oil, leave some oil in the spoon, add the chopped green onion, stir-fry until fragrant, add the kidney, black fungus, winter bamboo shoots, pour the starch sauce and stir-fry quickly over high heat, drizzle with oil and cook for a while.

4. The secret to making good stir-fried kidney: the white tendons and dark red part of the kidney are the source of the kidney smell, so they must be removed thoroughly. The key to delicious kidney is to have no peculiar smell and be tender enough. If you do the above two points, the odor will basically disappear. As for tenderness, you just need to pay attention to stir-frying the kidney over high heat throughout the whole process when putting it into the pot. Don't stir-fry it for too long. This is why I prepare the sauce in advance: to save time.

1. Method 2

Ingredients: 350g pork kidney, 70g green pepper, 20g black fungus, 10g green onion, 5g garlic,

5g ginger, 5g salt, 5g sugar, 10g starch, 1g pepper, 1g Sichuan pepper, 40ml soybean oil, 5ml white vinegar, 5ml soy sauce, and 1ml sesame oil.

step:

1. Wash the fresh pork loin and remove the membrane. Cut it in half with a flat knife and remove the tendons in the middle. Then soak it in clean water (add a few peppercorns) for 3-4 hours to remove the smell.

2. Make a cross-shaped cut on the smooth surface of the soaked kidneys and then cut them into 2.5 cm wide pieces.

3. Wash and soak the fungus, wash and slice the green pepper, cut the onion into sections, slice the ginger, and mince the garlic.

4. Mix salt, soy sauce, sugar, ginger, garlic, onion, MSG, pepper, sesame oil, white vinegar and wet starch into a marinade for later use.

5. Place the wok on high heat, pour soybean oil into the hot wok and when it is 80% hot, add the green pepper and fungus, stir-fry until they change color, pour in the chopped kidney, fry until the oil is fried, pour into a colander to drain the oil.

6. Leave some oil in the pan, return it to high heat, add the prepared marinade, stir in the same direction, immediately pour in the pork kidney soaked in oil, turn the pan over, drizzle with cooking oil and serve.

3. Tips

Pork kidneys have the effects of replenishing kidney qi, clearing the bladder, eliminating stagnation, and relieving thirst; however, the cholesterol content in pork kidneys is relatively high, so people with high solid fat and high cholesterol should avoid eating them.