*
*
*
+
+
|
1/2
1/2
ar
ar
1
1
1
1
3
1/2
2
1/4
1/2
1
----
|
#
#
T
T
t
in
cl
T
T
c
t
T
---
|
Pork Liver (1)
Kidneys (2)
Citric Acid (3)
Salt
Chili Garlic Paste (4)
Dark Soy Sauce
Sugar
Ginger root
Garlic
Sichuan Peppercorns (5)
Oil
Stock
Salt
Sesame Oil
-- Garnish
Scallions chopped
|
Prep
- Rinse KIDNEYS thoroughly, slice in half lengthwise and remove
all fat - a razor sharp boning knife is the right tool. Slice crosswise
into thin medallions.
- Rinse LIVER and slice into thin medallions about the same size as
the kidney slices.
- Combine Liver and Kidneys, rinse
thoroughly and then soak 10 minutes in cold water with 1 t Salt
and 1/2 t Citric Acid. Drain, rinse thoroughly again and repeat
with fresh water, salt and acid.
- Rinse Kidney/Liver mix and drain well. Combine with
Chili Paste, Soy Sauce and Sugar - let stand for
15 minutes or more.
- Crush GARLIC, slice GINGER very thin and sliver.
Combine them and chop fine.
- Dry roast SICHUAN PEPPERCORNS until fragrant and slightly
darkened, then grind well.
Run
- Everything must be ready and your rice done - this will go very
fast.
- Do not overcook, both kidneys and liver stiffen up quickly
and you want them tender.
- In a wok or large sauté pan heat OIL over high heat
and fry Ginger mix until just starting to show color, then stir
in Kidney / Liver mix including all sauce. Cook stirring over
very high heat for about 3 minutes.
- Stir in Sichuan Peppercorns, Stock and Salt.
Bring quickly to a boil and cook stirring another 1 minute.
- Turn off heat and stir in Sesame Oil. Serve hot, garnished
with chopped scallions and with plenty of long grain rice.
|
