Ingredients:
2 pieces pork kidney
50g ginger root, small strip
50g carrot, strip
1 piece cucumber, strip
1 teaspoon green onion, sliced
2 teaspoons vegetable oil
2 cups of water
Meat Mixer
1/2 teaspoon sesame oil
1 teaspoon thick soy sauce
1 teaspoon ginger juice
1 teaspoon cook wine
To Taste
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon chicken powder
Directions:
Cut each kidney in half and remove the stinky vein and put it in cold water till it get puffy, then remove from water and cut to make it look like an X. Then slice it and put it back in cold water again.
Bring water to boiled in a medium pot over medium heat and add ginger and green onion, follow with pork kidney. Leave it for a minute and remove from the he water and mix with meat mixer, leave it for about 10 minutes.
In a medium skillet over medium high heat, add vegetable oil (wait till the oil gets hot) add ginger, carrots and cucumber. Follow with The Taste ingredients, add kidney and stir it for about 30 second, remove from the stove and put on the plate to be served.
