Ingredients
Pork kidney 250 g (about 1/2 lb), wood ear mushrooms 25 g (about 1 oz), garlic scapes 100 g (about 3.5 oz), a little clear broth.
Seasonings
25 g soy sauce, 25 g scallions, 5 g vinegar, 5 g cooking wine, 2 g MSG, 50 g water starch, a little ginger water, 500 g peanut oil (about 50 g will be used).
Instructions
1. Cut the pork kidneys in half lengthwise, remove the white membrane and core, then score the surface in a crisscross pattern (wheat-ear cut), and cut each half into 4 to 6 pieces depending on size.
2. Shred the scallion, cut the garlic sprouts into sections, and tear the wood ear mushrooms into small pieces; place them together in a small bowl, then add soy sauce, cooking wine, ginger water, vinegar, MSG, water starch, and a little clear broth to make a sauce mixture; blanch the kidney pieces in boiling water, remove, and drain.
3. Heat a wok over high heat, add oil and heat until hot, then briefly flash-fry the kidney pieces and transfer to a strainer; leave a small amount of oil in the wok, pour in the prepared sauce and stir until thickened, add the flash-fried kidney pieces, toss everything evenly, drizzle with a little sesame oil for sheen, and plate. This dish has a golden-red color, a crisp and tender texture, and is rich in vitamin B1, vitamin B2, niacin, vitamin C, as well as iron, phosphorus, calcium, protein, and fat. It helps strengthen the spleen, generate blood, tonify the middle and boost qi, nourish the liver and improve vision, and tonify the kidneys and enhance essence. It can also be used to prevent and aid in the treatment of vitamin B2 deficiency.