Ingredients
150 g pork liver, 150 g pork tenderloin, 1 pork kidney, 1 green bell pepper, 1 red bell pepper, and 1 egg.
Seasonings
Chopped scallion sections, sliced garlic, and minced ginger, 5 g each; a pinch each of salt, MSG, sugar, soy sauce, white vinegar, and cooking wine; water starch as needed; 750 g (about 3 cups) vegetable oil (about 50 g or 3 1/2 tbsp will be consumed).
Preparation
1. Remove stems and seeds from green and red bell peppers, wash, and cut into diamond-shaped pieces.
2. Cut the pork kidney in half lengthwise, remove the white membrane and core, rinse clean, then score the surface with a crosshatch pattern on a diagonal before cutting into small pieces; separately trim the membranes from the pork liver and pork tenderloin, rinse and drain, then slice thinly.
3. Place the pork kidney pieces, pork liver slices, and pork slices in a bowl. First add a pinch of salt, cooking wine, and MSG along with beaten egg, mixing well, then stir in water starch to coat evenly.
Steps
1. In a bowl, combine a pinch of salt, soy sauce, sugar, MSG, and water starch to make a sauce mixture.
2. Heat oil in a wok to 350°F (180°C), add the pork kidney pieces, pork liver slices, and pork tenderloin slices, quickly stir to separate and cook until just done, then pour into a strainer to drain the oil.
3. Add a small amount of oil to the wok and heat until smoking hot, then add scallion segments, minced ginger, and sliced garlic to release their aroma, followed by green and red bell pepper chunks and stir-fry briefly.
4. Add white vinegar and cooking wine, then pour in the prepared cornstarch slurry and stir-fry until well combined.
5. Then add the pork kidney pieces, liver slices, and tenderloin slices, quickly stir-frying over high heat until well combined. Drizzle with a splash of sesame oil for shine, then remove from the wok and plate.