Ingredients
400 g pork kidney, 50 g winter bamboo shoots, 50 g fresh broth, and 30 g soaked black fungus.
Seasonings
50 g lard, 30 g cornstarch, 30 g sugar, 20 g cooking wine, 15 g pickled chili peppers, 15 g scallions, 10 g ginger, 10 g garlic, 10 g vinegar, 10 g soy sauce, 3 g salt, 42 g white pepper, 1 g MSG.
Instructions
1. Wash the wood ear mushrooms; thinly slice the winter bamboo shoots; remove seeds from pickled chilies and cut into diagonal pieces; slice the ginger and garlic; cut the scallions into horse-ear shapes; peel the membrane off the pork kidneys, slice them in half horizontally, remove all the white core and sinew, then rinse clean. First score the kidney pieces with a diagonal knife, then cross-cut with straight cuts to create a crosshatch pattern, then cut into 2.5 cm (about 1-inch) cubes. Place in a bowl and mix with salt, cooking wine, and cornstarch slurry.
2. In a bowl, combine salt, soy sauce, white pepper, cooking wine, vinegar, sugar, MSG (or omit), water starch, and fresh broth to make the sauce mixture.
Place a wok over high heat, add lard and heat until hot (about 220°C/425°F). Add the kidney flowers and quickly stir-fry to separate them, then add all the accompanying ingredients and stir-fry together. Pour in the prepared sauce, toss everything evenly, remove from the wok, and plate. This dish resembles lychees in shape, with a crispy-tender texture and a savory, aromatic flavor that is both delicious and refreshing.