Ingredients
Pork kidneys, cucumber, and fresh broth, each to taste.
Seasonings
Ginger, scallions, garlic, pickled red chili peppers, salt, MSG, light soy sauce, sugar, vinegar, wet cornstarch slurry, and cooked vegetable oil, all to taste.
Instructions
1. Cut each pork kidney horizontally into two halves, remove the white membrane and inner core completely. First score diagonally against the grain, then score straight down, cutting every third slice through to create eyebrow-shaped pieces. Season with salt and coat with wet starch. Wash the cucumber, remove the seeds, and cut into strips. Mix salt, sugar, MSG, soy sauce, vinegar, cooking wine, wet starch, and fresh broth to make the sauce.
2. Heat oil in a wok until hot, add the kidney pieces and stir-fry to separate, then add ginger, garlic, scallions, pickled red chilies, and cucumber strips, stirring well. Pour in the sauce mixture and cook until it thickens, then transfer to a serving plate. This dish is tender in texture with a rich, savory flavor.