Ingredients
300 g pork kidney, 3 g dried wood ear mushrooms (rehydrated), 50 g cleaned greens, and broth as needed.
Seasonings
75 g lard (or vegetable oil), 20 g wet cornstarch, 20 g soy sauce, 13 g Shaoxing wine, 13 g scallions, 8 g garlic, 8 g ginger, 8 g sugar, 8 g vinegar, 2 pickled red chilies, 3 g MSG.
Instructions
1. First, peel off the membrane from the kidney surface, cut it lengthwise in half, and remove the central white core. Then score the surface with diagonal cuts in one direction, followed by crosswise cuts to create a crosshatch pattern (make four crosswise cuts per segment, cutting to three-quarters of the kidney's depth). Immediately mix with cooking wine, salt, and wet starch to coat evenly, then add a little oil; finely chop the pickled chili peppers.
2. Combine cooking wine, cornstarch, scallions, ginger, garlic, sugar, vinegar, soy sauce, and MSG to make the sauce.
3. Heat a wok over high heat and add a generous amount of oil. When the oil is hot, add the kidney slices and stir with a spatula until they curl up along the cut edges. Add the chili peppers and stir-fry until fragrant, then add the rehydrated wood ear mushrooms and greens, tossing a few times. Pour in the prepared sauce mixture, and once it comes to a boil, stir everything together evenly. This dish is savory, aromatic, crispy, and tender, with a wonderfully balanced flavor.