Stir-fried kidneys

Bàochǎo Yāohuā is a classic Beijing restaurant dish that showcases the masterful wok technique of 'bao' (explosive stir-frying). Pork kidneys are skillfully scored in a crosshatch pattern that opens into flower shapes during cooking, then flash-fried over extreme heat with a savory sauce for a tender, aromatic result.

食材清单

• 400 g pork kidneys
• 1 cucumber
• 3 scallions
• 2 slices ginger
• 2 cloves garlic
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp vinegar
• 1 tbsp cornstarch (slurry)
• 2 tbsp vegetable oil
• 1 tsp sesame oil

制作步骤

1. 1. Wash and cut the stir-fried kidneys, marinate with salt and cooking wine for 10 minutes
2. 2. Coat with dry starch or batter
3. 3. Pour enough oil into the pot and heat until 60% hot
4. 4. Add stir-fried kidneys piece by piece and fry over medium heat until golden brown and take out.
5. 5. Increase the oil temperature to 80% and fry again for 30 seconds until crispy.
6. 6. Remove and drain the oil, then serve on a plate