Stewed lamb kidneys

Ingredients: 1 lamb kidney, half a bowl of old hen soup, lettuce, black fungus, bamboo shoots, green onions, ginger, garlic, white pepper, rice wine, salt .

Method:

1. Cut the lamb kidneys vertically into 3-4MM slices, soak them in cold water, and change the water several times halfway until the water is clear.

2. Take half a bowl of old hen soup, add black fungus and bamboo shoots and simmer, then turn to simmer.

3. Dry the lamb kidneys, blanch them twice in boiling hot water, and scald them the second time.

4. Add lettuce, green onion, ginger and a little white pepper to the soup.

5. After the soup is boiled, add the blanched lamb kidneys. After the pot is boiled, season with some wine and salt, and add some minced garlic (leek leaves are best). 5. Lamb kidneys Stir-fried asparagus

Ingredients: 210g lamb kidney, 300g wild rice, a few slices of carrot, 10g garlic, 1 teaspoon oil, appropriate amount of mung bean starch, 1 teaspoon vinegar, 1 teaspoon mirin, 1 teaspoon fermented rice wine, white wine A small amount of pepper, 1 tsp sugar, 1/4 tbsp salt, 1 tsp fermented rice wine, a small amount of white pepper.

Method:

1. Clean the lamb waist and cut into slices, add marinade and marinate for about 15 minutes.

2. Boil a pot of water to about 80 degrees C. Add the mutton kidney slices and scald them over low heat until the skin turns white, then scoop them out.

3. After the water boils, add a spoonful of oil and 1/2 tablespoon of salt, blanch the wild rice until cooked, pick it up and place it in cold water.

4. Boil a small amount of oil in a pot, add garlic and carrots and sauté until fragrant.

5. Add the mutton kidney slices and wild rice.

6. Pour in the prepared condiments and stir-fry over high heat until evenly distributed.