Bao Chao Yao Hua, a signature Shandong specialty, captivates with its dramatic appearance and distinct texture. This dish features pig’s kidney delicately scored to create intricate ‘wheat ear’ or ‘flower’ shapes when exposed to high heat. Renowned for its ’tender, crisp, and aromatic’ profile, it demands rapid stir-frying to maintain the kidney’s tender yet crunchy character. Traditionally garnished with wood ear mushrooms and bamboo shoots, it offers a delightful medley of textures.

📋Ingredients

• 2 Fresh pig’s kidneys
• 45g Dried wood ear mushrooms (soaked and trimmed)
• 55g Winter bamboo shoots (sliced)
• 12g Ginger (sliced)
• 9g Garlic (sliced)
• 2 Scallions (cut into segments)
• 1 tablespoon Shaoxing wine
• 1 tablespoon Light soy sauce
• 1 teaspoon Dark soy sauce (for color)
• 2 teaspoons Aged vinegar (to remove odor and add brightness)
• 1 teaspoon Sugar
• 1 tablespoon Cornstarch (for the slurry)
• 0.5 teaspoon White pepper powder
• 3 tablespoons Vegetable oil

🔪How to Cook

• Step 1: Deodorizing and Trimming

  • Slice the kidneys lengthwise. It’s crucial to remove the white/purple glands (medulla) to prevent a strong smell. Rinse thoroughly in cold water with vinegar.

  

• Step 2: The “Flower” Knife Work

  • Place the kidney flat, inner side up. Score parallel lines at a 45-degree angle, about 2/3 deep. Rotate and score again to form a diamond pattern. Cut into bite-sized pieces.

  

• Step 3: Blanching and Prepping the Sauce

  • Briefly blanch kidney pieces in boiling water with cooking wine for 10 seconds until they curl. Drain promptly. Mix soy sauces, vinegar, sugar, pepper, and cornstarch slurry for the stir-fry sauce.

  

• Step 4: Sautéing the Aromatics

  • Heat oil in a wok until shimmering. Add ginger, garlic, and scallions. Introduce wood ear mushrooms and bamboo shoots, stir-frying for 30 seconds to enhance aroma.

  

• Step 5: The Flash Fry

  • Elevate heat to maximum. Add blanched kidney flowers and immediately pour in the sauce. Stir-fry vigorously for 20–30 seconds until sauce thickens and glazes the kidneys. Serve immediately.

  

Important Notes & Tips

• The Smell Factor: Cleaning is key. Leftover glands lead to an unpleasant taste. Soaking in milk or vinegar water for 15 minutes can help.
• Knife Precision: Ensure scores are deep enough for curling but not through. This enhances sauce absorption.
• Speed is Key: Limit kidney frying to under 30 seconds to avoid a rubbery texture.
• The Sauce Slurry: Always pre-mix the sauce. In flash-frying, there’s no time for individual seasoning.

🧪Nutrition Information (Per Serving)

• Calories: 215 kcal
• Protein: 27 g
• Total Fat: 11 g
• Carbohydrates: 5 g
• Iron: 44% DV (Kidneys are an excellent source of heme iron)
• Selenium: 119% DV (Rich in antioxidants)
• Sodium: 530 mg