Sichuan Cuisine Menu: Huobao Yaohua (B Kidney in Hot Sauce)
Huobao Yaohua is a dish from Sichuan cuisine, and its main ingredient is pork kidney. In Sichuan cuisine, there is a category called the "Huobao Series" (Bursting Fire Series). Dishes in this series are stir-fried over a high, crackling flame with a large amount of hot oil, making them fresh, glossy, and incredibly appetizing.
Huobao Yaohua
Sichuan Cuisine Menu: Huobao Yaohua
Ingredients:
Pork kidneys, cucumber, ginger, scallions, garlic, pickled red chili peppers, salt, MSG, soy sauce, sugar, vinegar, wet starch, broth, and cooked vegetable oil
Method:
1. Slice the pork kidneys in half lengthwise. Remove all the fat membrane and the central tendon. Make incisions first at an angle against the grain, then make straight cuts, creating a "eyebrow" pattern with three cuts and one break. Season with salt and wet starch.
Clean the cucumber, remove the seeds, and cut it into strips.
In a small bowl, mix together salt, sugar, MSG, soy sauce, vinegar, cooking wine, wet starch, and broth to make the sauce.
2. Heat oil in a wok until hot. Add the kidney slices and stir-fry until they separate and begin to cook. Add the ginger, garlic, scallions, pickled red chili peppers, and cucumber strips and stir-fry quickly. Pour in the sauce, bring to a simmer to thicken, and then serve.
Pumpkin buns