Ingredients
400 g pork kidney, 100 g Chinese cabbage stalk, 30 g red chili pepper.
Seasonings
5 g scallion segments, 5 g ginger slices, 5 g minced garlic, 1 teaspoon salt, 1 teaspoon aromatic vinegar, 1/2 teaspoon MSG, 2 teaspoons Shaoxing wine, 2 teaspoons Maggi soy sauce, 2 teaspoons chili oil, 2 teaspoons scallion oil.
Steps
1. Remove the white membrane from the pork kidneys, rinse clean, and cut into small strips; wash the bok choy stalks, cut into sections, then slice lengthwise into strips; slice the red chili peppers into rings.
2. Bring water, scallion segments, ginger slices, and cooking wine to a boil in a pot, add the pork kidney strips and blanch to remove any blood, then remove, rinse under cold water, and drain thoroughly.
3. Place the pork kidney strips, cabbage strips, and red chili rings in a bowl. Add the seasonings and toss well to coat evenly. Transfer to a serving plate and serve immediately.