Ingredients
Pork kidney 250 g (about 1/2 lb), mung bean sprouts 50 g (about 1/4 cup).
Seasonings
Salt, MSG, Sichuan pepper powder, and sugar, a pinch each; light soy sauce, white vinegar, Sichuan pepper oil, and sesame oil, 1 teaspoon each; chili oil, 4 teaspoons.
Steps
1. Remove the membrane from the pork kidneys, split them in half lengthwise, and trim away the white core. Soak briefly in white vinegar, then rinse clean and cut into thick strips. Blanch in boiling water just until cooked through, then drain well.
2. Remove the ends from the mung bean sprouts, wash them, blanch in boiling water until just cooked, then drain and rinse under cold water. Drain well and spread on a plate as a base, then top with the shredded pork kidney.
3. In a bowl, combine the seasonings and stir until evenly mixed to create a spicy and numbing sauce, then pour it over the shredded pork kidney and bean sprouts, toss well, and serve.