Ingredients
Dried black fungus, a small amount, and 2 pork kidneys (about 200 g / 7 oz total).
Seasonings
15 g scallions, 25 g cornstarch, 400 g lard (about 50 g used), 2 garlic cloves, salt and ginger to taste.
Instructions
1. First, split the pork kidneys in half, remove the white membrane and any sinew, rinse thoroughly under cold water, then slice them and toss with cornstarch until evenly coated; set aside.
2. Add lard to the wok and heat until it's about 80% hot, then add the kidney slices and deep-fry for 1 minute. Remove and drain the oil. Add scallions, ginger, garlic, salt, and wood ear mushrooms, along with a small amount of cornstarch and clear broth. Toss everything in the wok a couple of times and serve.