Ingredients
2 pork kidneys, 75 g (about 2.5 oz) asparagus lettuce, 25 g (about 1 oz) carrot.
Seasonings
a little shredded ginger, Sichuan peppercorns, salt, MSG, and white pepper, 1 tablespoon each of soy sauce and rice vinegar, and 2 tablespoons of sesame oil.
Preparation
1. Peel and trim the asparagus lettuce and carrot, wash them, then cut both into diamond-shaped slices. Blanch them briefly in lightly salted boiling water, then drain well.
2. Remove the membrane from the pork kidneys, rinse clean, pat dry, cut in half lengthwise, remove the white core, and score the cut surface with a few straight cuts.
3. Then slice diagonally into comb-shaped pieces, blanch in boiling water until just cooked through, then remove and drain.
Steps
1. Place a pot over heat, add sesame oil and heat until hot, then add Sichuan peppercorns and stir-fry until fragrant and slightly burnt, then remove and discard the peppercorns.
2. While still hot, pour the oil over the shredded ginger in a bowl, stirring to release the aroma, then add soy sauce, salt, rice vinegar, MSG, and white pepper, mixing well to create the seasoning sauce.
3. Then add the pork kidney slices, lettuce slices, and carrot slices, mixing well until the flavors are absorbed. Refrigerate until chilled, and remove from the fridge just before serving.