Ingredients
400 g pork kidney (about 14 oz), 10 g wood ear mushrooms, 25 g winter bamboo shoots, and broth as needed.
Seasonings
75 g oil, 10 g soy sauce, 5 g each of chopped scallion, sliced garlic, and ginger juice, 8 g cooking wine, 3 g MSG, and cornstarch to taste.
Instructions
1. Wash the wood ear mushrooms; slice the winter bamboo shoots into pieces slightly smaller than the pork kidney flower cuts.
2. Cut the pork kidneys in half lengthwise, remove the white membrane and core, score the surface in a crisscross pattern to create a wheat-ear design, then cut into bite-sized pieces.
3. In a bowl, combine broth, soy sauce, cooking wine, ginger juice, MSG, sliced garlic, and cornstarch to make the sauce mixture.
4. First, blanch the pork kidneys and wood ear mushrooms separately in boiling water, then drain well.
5. Heat the wok over high heat, add oil and heat until it reaches 70-80% of its smoking point, add the battered pork kidney slices, quickly stir-fry them briefly, then drain the oil, leaving a small amount of oil in the wok, sauté the scallions until fragrant, add the kidney slices, wood ear mushrooms, and winter bamboo shoots, pour in the prepared sauce and stir-fry vigorously over high heat, drizzle with a little oil to finish, and serve immediately. This dish is shaped like wheat ears, with a glossy red-brown color and a crispy, tender texture.