Ingredients
400 g (about 14 oz) pork kidney, 100 g (about 3.5 oz) peanuts, 50 g (about 1.75 oz) each of lettuce and pea shoots.
Seasonings
500 g (about 1 lb) vegetable oil, 50 g (about 3 1/2 tablespoons) egg whites, 25 g (about 3 tablespoons) cornstarch, 15 g (about 1 tablespoon) sesame oil, 10 g each scallion, ginger, Sichuan peppercorn salt, Shaoxing wine, and sugar, 5 g (about 1 teaspoon) white vinegar, 2 g each salt and white pepper, 1 g MSG (optional).
Instructions
1. Cut scallions into short sections; slice ginger; shred lettuce and marinate with sugar and white vinegar; mix egg white with dry bean starch to make a thin batter; remove the membrane from pork kidneys, slice horizontally into two pieces, remove all white tissue, wash clean, score with a cross-hatch pattern using straight cuts, then cut into pieces about 2.5 cm square; soak peanuts in boiling water, remove skins, and chop into fine pieces.
2. Marinate the kidney pieces with cooking wine, ground white pepper, MSG, ginger slices, and scallion sections, mixing well to infuse flavor, then remove the ginger and scallions, add egg white and bean starch to coat evenly.
3. Place a wok over high heat, add vegetable oil and heat to about 150°C (300°F). Dip the battered pork kidney pieces into crushed peanuts to coat, then deep-fry until cooked through and golden brown. Remove from the wok, drizzle with sesame oil, and arrange on one side of a plate. On the other side, place fresh lettuce tossed with a sweet and sour dressing. Serve with a side dish of salt and Sichuan pepper. This dish is visually appealing, with tender and crispy kidney pieces, fragrant crunchy peanuts, and a unique, delightful flavor.