Ingredients
300 g pork kidney, 50 g cucumber slices, 30 g ginkgo nuts, 15 g each of winter bamboo shoots, rehydrated wood ear mushrooms, and carrot.
Seasonings
15 Sichuan peppercorns, 5 g (about 1 tsp) minced ginger, a pinch of MSG, 1 tablespoon soy sauce, 4 teaspoons rice vinegar, 1 teaspoon each of Shaoxing wine and sesame oil.
Steps
1. Split the pork kidneys in half, remove the white membrane and core, rinse clean, score a crisscross pattern on the surface, then cut into triangular pieces.
2. Bring water and rice vinegar to a boil in a pot, add the pork kidney pieces and blanch until they curl up into flower shapes, then remove, rinse under cold water, drain, and place in a large bowl.
3. Rinse the soaked black fungus, remove any tough stems, and tear into small florets; place the minced ginger in a small bowl, then add soy sauce, cooking wine, and MSG, stirring to combine into a seasoned sauce.
4. Bring water to a boil in a pot, add the wood ear mushrooms, ginkgo nuts, and winter bamboo shoots, blanch for about half a minute, then remove and rinse under cold water, drain, and place them together with the cucumber slices into the bowl with the pork kidney.
Add sesame oil to the wok and heat until hot, then add Sichuan peppercorns and stir-fry until fragrant. Remove the peppercorns and discard, then pour the hot oil into the bowl with the sauce mixture, stir well, and pour over the kidney flowers, tossing to coat evenly.