Ingredients
300 g pork kidney, 80 g chestnut meat, 30 g Eucommia bark, 20 g Panax notoginseng.
Seasonings
Scallion sections and ginger slices, a small amount of each; salt to taste; 1/2 teaspoon ground white pepper; 1 tablespoon Shaoxing wine.
Steps
1. Split the pork kidneys in half, remove the membrane and white core, score the surface in a crosshatch pattern, then blanch in boiling water.
2. Wash and prepare the chestnuts, notoginseng, and eucommia bark separately.
3. Bring water to a boil in a pot, add all ingredients along with scallion sections, ginger slices, and cooking wine, then simmer for 2 hours.
4. Season with salt and pepper, then remove from heat and serve in bowls.