Wineshark Home Cooking - Stir-fried Pork Kidney and Liver with String Beans 豆角炒腰膶

Ingredients (for 4):

• Pig's kidney - 2
• Pig's liver - 1 piece
• Green string beans - 1 bunch
• Sugar - 1/2 tsp
• Ginger - 1 piece
• Rice wine - 1 tbsp
• Salt - 1/4 tsp
• Marinade 
• Sugar - 1/3 tsp
• Oil - 1/3 tsp
• Tapioca starch - 1/3 tsp
• Shallot - 1/3 tsp
• Ginger - 1/3 tsp
• Garlic - 1/3 tsp
• Salt - 1/3 tsp

Procedures:

1. Cut open the pig's kidney and remove the fat and veins, cut on the surface. Then rinse in water repeatedly, rubbing softly until all the weird smell is gone. Then cut into slices. Drip dry.

2. Cut the pig's liver into butterfly slices, and then rinse in water to remove the blood. Drip dry.

3. Finely mince shallot, ginger and garlic.

4. Wash the string beans and then cut into sections.

5. Marinate the pig's kidney and liver with sugar, oil, tapioca starch, shallot, ginger and garlic. Mix well. Then add in the salt.

6. Heat the wok with oil, then add in the string beans to stir-fry. 

7. Season with sugar, add in the smashed ginger, stir fry briefly to mix well. Then add in the rice wine and cook until nearly done. Remove for later use.

8. Using the same wok, add in some oil and then add in the pig's kidney and liver to stir-fry until nearly cooked. 

9. Add back the string beans in, season with sugar and salt. Stir well. 

10. Serve.