所需食材
- 猪腰2个
- 青椒1个
- 红椒1个
- 木耳（泡发）50g
- 蒜片1汤匙
- 姜片1茶匙
- 葱段适量
- 生抽1.5汤匙
- 料酒2汤匙
- 白醋1茶匙
- 淀粉1汤匙
- 盐适量
- 食用油3汤匙
食材准备
- 猪腰对半切开，剔去白色筋膜，在内侧划十字花刀（深约2/3），切成花刀块
- 冷水浸泡30分钟换水2次去腥，捞出加料酒、淀粉腌10分钟
- 青红椒切片，木耳撕小朵
烹饪步骤
- 焯水：腰花放入开水中焯30秒卷曲变色，立刻捞出。
- 爆炒：锅烧至极热，下多油，放蒜片、姜片爆香，下腰花大火爆炒30秒。
- 合炒：放入青红椒、木耳、葱段大火翻炒1分钟，加生抽、白醋、盐调味，迅速出锅。
小贴士
- 浸泡和焯水是去腥的关键，不能省略
- 全程大火快炒，腰花在锅里不能超过2分钟，否则变老
Ingredients
- 2 pork kidneys
- 1 green pepper
- 1 red pepper
- 50g wood ear mushrooms (soaked)
- 1 tbsp sliced garlic
- 1 tsp sliced ginger
- spring onion
- 1.5 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp white vinegar
- 1 tbsp cornstarch
- salt
- 3 tbsp oil
Preparation
- Halve kidneys and cut out the white sinew. Score the inside with a crosshatch pattern (⅔ deep), then cut into pieces. Soak in cold water 30 min, changing water twice. Drain and marinate with wine and cornstarch 10 min.
- Slice peppers; tear mushrooms into pieces.
Steps
- Blanch: Drop kidney pieces into boiling water for 30 sec until they curl and change colour. Drain immediately.
- Blast: Heat wok until smoking. Add oil, garlic and ginger, stir-fry 10 sec. Add kidney and stir-fry hard for 30 sec.
- Combine: Add peppers, mushrooms and onion, high heat 1 min. Season with soy sauce, vinegar and salt. Plate immediately.
Tips
- Soaking and blanching are non-negotiable for removing any off-flavour
- Total wok time should be under 2 min — kidneys turn rubbery fast
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