frying liver and waist

How to Make Stir-Fried Pork Kidneys and Liver

Stir-fried pork kidneys and liver, or "Gan Yao He Chao" in Chinese, is a savory and tender dish loved for its rich flavors. Mastering this dish requires attention to ingredient prep, seasoning, and cooking technique. Here’s a simple guide to making it delicious.

Ingredients: 200g pork kidneys, 150g pork liver, 1 bell pepper, 1 onion, 2 garlic cloves, 1 tbsp ginger, 2 tbsp cooking oil, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/2 tsp white pepper, and salt to taste.

Steps:

1. Prep the ingredients: Soak kidneys in cold water with 1 tbsp vinegar for 20 minutes to remove odor. Rinse, slice into thin strips, and marinate with 1 tsp soy sauce and 1/2 tsp starch for 15 minutes. Slice liver into similar thickness, marinate briefly with 1 tsp Shaoxing wine. Chop bell pepper, onion, garlic, and ginger.

2. Stir-fry: Heat oil in a wok over high heat. Stir-fry kidneys for 1 minute, then remove. Add liver and cook for 30 seconds until just browned. Set aside.

3. Sauté aromatics: In the same wok, sauté garlic, ginger, and onion until fragrant. Add bell pepper and stir-fry for 1 minute.

4. Combine and season: Return kidneys and liver to the wok. Add soy sauce, sugar, white pepper, and salt. Stir-fry quickly for 1 minute. Drizzle with 1 tsp sesame oil if desired.

Serve hot with steamed rice. The key is to avoid overcooking the organs to keep them tender and juicy. Enjoy this classic Chinese dish with its perfect balance of textures and flavors!