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Stir-Fried Shrimp and Pork Kidney

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Ingredients: shrimp (165 g), pork kidney (250 g), winter bamboo shoots (80 g), soaked dried shiitake mushrooms (45 g), egg white (1), green leafy vegetables (45 g), scallion sections, white sugar, water chestnut flour, soy sauce, yellow rice wine, MSG, sesame oil. Method: 1. Wash the pork kidney, remove the outer membrane, split it open with a knife, remove all the kidney fat and sinew, pull into strips, then cut into small diamond-shaped dice, soak until the blood water is gone, pat dry and place on a plate. Rinse the shrimp in clean water, pat dry; cut the shiitake mushrooms and magnolia slices into small diamond-shaped slices. 2. Mix the egg white and starch into a batter

Ingredients:

Shrimp (165 g), pork kidney (250 g), winter bamboo shoots (80 g), soaked dried shiitake mushrooms (45 g), egg white (1), green leafy vegetables (45 g), scallion sections, white sugar, water chestnut flour, soy sauce, yellow rice wine, MSG, sesame oil

Method:

1. Wash the pork kidney, remove the outer membrane, split it open with a knife, remove all the kidney fat and sinew, pull into strips, then cut into small diamond-shaped dice, soak until the blood water is gone, pat dry and place on a plate. Rinse the shrimp in clean water, pat dry; cut the shiitake mushrooms and magnolia slices into small diamond-shaped slices.

2. Mix the egg white and starch into a batter, add the shrimp and kidney dice and toss evenly.

3. Place the wok over the heat, with a hot wok and cool oil, scatter the batter-coated kidney dice and shrimp into the wok, and use a ladle

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