📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this dish showcases the 'Bao' technique—an ultra-high-heat flash fry that demands precision and speed. The kidneys are intricately scored into 'wheat ear' patterns, allowing them to bloom beautifully while capturing the rich, savory-tart sauce in every crevice. Known for its crisp-tender texture and aromatic ginger-garlic punch, it is a masterclass in Chinese heat control and knife skills.
🥗 Ingredients
Main Ingredients
- 2 pieces Fresh pig's kidneys (approx. 400g, very fresh)
- 1/2 cup Wood ear mushrooms (dried, rehydrated and torn into bite-sized pieces)
- 50 grams Bamboo shoots (sliced into thin diamonds)
- 1/2 cup Green bell pepper or garlic sprouts (cut into diamonds or 2-inch lengths)
The Marinade
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon Salt
- 1/4 teaspoon White pepper powder
- 1 tablespoon Cornstarch
The Lu-Style Sauce (Cu Liu)
- 1 tablespoon Light soy sauce
- 2 tablespoons Chinkiang black vinegar (provides the characteristic tang)
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 1/4 teaspoon Chicken powder or MSG (optional for umami)
- 1 teaspoon Cornstarch (for thickening)
- 2 tablespoons Water or chicken stock
Aromatics
- 3 Garlic (cloves, sliced thinly)
- 15 grams Ginger (peeled and sliced into small diamonds)
- 2 stalks Scallions (white parts only, cut into 1-inch pieces)
- 3 cups Peanut oil (for blanching/velveting the kidney)
👨🍳 Instructions
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1
Prepare the kidneys by splitting them in half lengthwise. Use a sharp knife to carefully remove all the internal white/purple glands and membranes. This is crucial for removing any gamey odor.
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2
Soak the cleaned kidney halves in cold water with a splash of vinegar for 20 minutes, changing the water once, until the water runs clear and the kidneys look slightly pale.
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3
Perform the 'Wheat Ear' cut: Place a kidney half flat on the board. Make diagonal slices 3/4 of the way through the meat, spaced 2mm apart. Do not cut all the way through.
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4
Rotate the kidney 90 degrees and make perpendicular slices, again 3/4 deep. Then, cut the kidney into bite-sized rectangular pieces (about 3cm x 2cm).
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5
Pat the kidney pieces very dry with paper towels. Toss them in a bowl with the marinade ingredients (Shaoxing wine, salt, pepper, cornstarch) and let sit for 10 minutes.
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6
In a small bowl, whisk together all the 'Lu-Style Sauce' ingredients. Ensure the sugar and cornstarch are fully dissolved. Set aside.
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7
Blanch the wood ear mushrooms and bamboo shoots in boiling water for 1 minute. Drain and set aside.
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8
Heat 3 cups of peanut oil in a wok to 180°C (350°F). Quickly add the kidney pieces. They will curl into 'flowers' almost instantly. Flash-fry for only 15-20 seconds until just opaque. Remove immediately and drain.
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9
Pour out the oil, leaving about 1 tablespoon in the wok. Reheat over maximum flame until the oil is shimmering.
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10
Add the ginger, garlic, and scallions. Stir-fry for 10 seconds until fragrant but not browned.
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11
Add the blanched mushrooms, bamboo shoots, and green peppers. Toss for 20 seconds.
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12
Return the kidney 'flowers' to the wok. Give the sauce mixture a quick stir and pour it around the edges of the wok.
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13
Toss everything vigorously for 15-20 seconds over high heat until the sauce thickens and glazes the ingredients beautifully. Serve immediately.
💡 Chef's Tips
The most important step is removing every trace of the white connective tissue inside the kidney; this ensures a clean flavor. Always dry the kidneys thoroughly before marinating to prevent the cornstarch from becoming a watery mess. The 'Bao' technique requires speed—have all your ingredients measured and within reach before you turn on the stove. Do not overcook the kidneys in the oil; they should be just-tender, as they will continue to cook slightly when tossed with the sauce. If you cannot find pig's kidney, this same scoring and sauce technique works wonderfully with squid.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming white jasmine rice to soak up the vinegary sauce. Pair with a crisp, cold Tsingtao beer to balance the richness of the dish. Serve alongside a light vegetable dish, such as stir-fried bok choy or a smashed cucumber salad. A cup of Tieguanyin oolong tea makes for a perfect palate cleanser after this savory meal.