Ingredients
100 g cooked Jinhua ham, 200 g pork tenderloin, 300 g pork kidney.
Seasonings
2.5 g salt, 25 g Shaoxing wine, 5 g each scallion white and ginger slices.
Instructions
1. Cut the ham into diamond-shaped thick slices about 1.5 cm (½ inch) long; cut the pork tenderloin into 1.2 cm (½ inch) cubes; peel the outer skin from the pork kidneys and score both sides with 3–5 cm (1–2 inch) deep cuts; blanch the tenderloin cubes and kidneys in boiling water to remove any blood and impurities, then remove and rinse under cold water.
2. Place the pork tenderloin, pork kidneys, ham, ginger, and scallions in a soup bowl, add water, and steam in a steamer basket over high heat. After 50 minutes, skim off any foam, remove the kidneys and slice them crosswise into pieces about 1 cm thick, then return them to the soup bowl. Add salt and Shaoxing wine, and continue steaming over medium heat for another 50 minutes. This dish features a clear broth, with tender kidneys and fall-apart meat, infused with the savory aroma of ham.