Ingredients
400 g (about 14 oz) beef kidney.
Seasonings
40 g scallions, 40 g soy sauce, 30 g sesame paste, 25 g sesame oil, 20 g Shaoxing wine, 5 g ginger (smashed), 5 g garlic chive shreds, 1 g MSG, and 1 g white pepper.
Instructions
1. Remove the outer membrane from the beef kidneys, split them in half with a knife, cut out the white central core, rinse clean, and slice thinly, then soak in fresh water to remove any remaining blood; wash the ginger, peel it, and lightly crush it.
2. Place a wok over high heat, bring water to a boil, add ginger, scallions, and Shaoxing wine, cook briefly, then add the sliced kidney, quickly stir to separate, and as soon as the slices change color and are just cooked through, immediately drain in a colander, discard the ginger and scallions, and transfer to a bowl.
3. In a bowl, combine sesame paste, white pepper, shredded garlic chives, MSG, soy sauce, and sesame oil, stirring well, then plate and serve. This dish is tender yet not greasy, with a fresh and savory flavor.