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Black Pepper Pig's Kidney

Helpful hint: If you suffer from backaches after delivery, then eat more kidneys. Whether you believe it or not, the Chinese concept of eating different parts of animals to benefit the corresponding parts of your body is still a very strong part of their heritage.
Ingredients

  • 1 pair pig's kidney (about 200g)
  • 10g pieces of black fungus (soaked and shredded)
  • 15g old ginger
  • ½ tsp of black pepper (grind into powder)
  • ½ green pepper (wedged)
Seasoning

  • 1 tbsp Chinese rice wine
  • ½ tbsp light soya sauce
  • ½ tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp corn starch water
Marinate for kidneys

  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp oil
  • 2 tsp ginger juice
  • 2 tsp chinese rice wine
Method
  1. Clean and wash kidneys thoroughly. Slice each kidney into half lengthwise and remove the white tissues with a sharp knife.
  2. Rub kidneys with 1 teaspoon of salt, rinse thoroughly, repeat process again.
  3. Make cross-hatch cuts on the smooth side of the kidneys with a sharp knife. Marinate for 5 minutes.
  4. Heat half a tablespoon of sesame oil in wok. Fry ginger till fragrant.
  5. Add black pepper and fry for a few seconds. Add green pepper and black funges and stir-fry for 1 minute.
  6. Put in marinated kidneys and stir-fry briskly till kidneys curl up. Add in seasoning. Serve with rice.