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Ingredients :
500 g pig's kidneys
7 Chinese dried mushrooms
1/3 cup bamboo shoots
1/2 cup broccoli
1 1/2 tablespoons rice wine
1 teaspoon salt
1 tablespoon soy sauce
1 slice ginger root, peeled
2 scallions
Szechwan peppercorns
Method :
Discard the thin white membrane covering
the kidneys. Cut them in half lengthways and discard the white parts in
the middle. Shred each half into thin
slices and soak them in cold water for an hour. Soak the mushrooms in warm
water for 20 minutes. Squeeze dry and discard the stems. Cut the
caps into thin shreds. Cut the bamboo shoots and
greens into thin shreds, blanch them in boiling water for a few
minutes. Then drain and mix with 1
teaspoon salt. Parboil the kidneys in
about 4 cups boiling water for a few minutes, scoop out, rinse in
cold water and drain. Place them in a bowl, add
the bamboo shoots mushrooms, greens, soy sauce and rice wine or
sherry. Mix well and marinate for
20 minutes. Arrange the contents on a
serving plate and garnish with finely chopped onion, ginger root
and freshly ground pepper. Serve.
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