Stir-fried Three Delicacies
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Stir-fried Three Delicacies

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Stir-fried Three Delicacies

About This Recipe

This sizzling stir-fry combines tender pig liver, kidney, and pork tenderloin with crisp bamboo shoots, wood ear mushrooms, and aromatic green garlic for a rich, umami-packed dish. The secret lies in the precise slicing—thin pig liver blanched to perfection, kidney cut into delicate flower shapes, and pork tenderloin in uniform triangles for even cooking. A savory-sweet sauce, blending soy sauce, vinegar, and spices, coats every bite, while a quick high-heat stir-fry locks in bold flavors. Blanching and frying techniques ensure melt-in-your-mouth texture without overcooking. With a balance of earthy wood ear, fresh bamboo shoots, and fragrant garlic, this dish delivers depth and complexity in every bite. Perfect for adventurous eaters craving authentic, restaurant-quality flavors at home!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

  • Pig liver
  • Pig kidney
  • Pork tenderloin
  • Bamboo shoots
  • Green garlic
  • Wood ear
  • Pig belly

menu_book Directions

1
Step 1
Step 1
Cut the pig liver into slices with a length of 7 cm, a width of 4 cm, and a thickness of 0.3 cm. The weight of the pig liver is 200g.
2
Step 2
Step 2
Rinse the pig liver under running water to remove blood, then drain the water.
3
Step 3
Step 3
Add 1g of salt and mix well, then add 5g of cornstarch and mix well.
4
Step 4
Step 4
Heat the oil to 120°C, then blanch the pig liver for 5 seconds.
5
Step 5
Step 5
Remove the pig liver from the oil and drain the excess oil.
6
Step 6
Step 6
Cut the pig kidney into a flower shape using a knife, then cut it into triangular pieces.
7
Step 7
Step 7
Cut the pork tenderloin into triangular slices with a thickness of 4mm, a length of 5cm, and a width of 4cm.
8
Step 8
Step 8
Cut the bamboo shoots into slices with a length of 5cm and a thickness of 3mm.
9
Step 9
Step 9
Cut the green garlic into diamond-shaped pieces with a length of 2cm.
10
Step 10
Step 10
Prepare the sauce by mixing 2g of chicken powder, 2g of monosodium glutamate, 13g of vinegar, 26g of soy sauce, 3g of dark soy sauce, 37g of water, and 10g of cornstarch.
11
Step 11
Step 11
Add 2g of salt to the kidney and meat slices (200g), and mix well. Then add 200g of water and 10g of cornstarch, and mix well.
12
Step 12
Step 12
Mix the ingredients well with a pair of chopsticks.
13
Step 13
Step 13
Boil 2kg of water in a pot, then add 50g of bamboo shoots and cook for 1 minute. Add 100g of wood ear and 100g of pig liver slices, and cook for 30 seconds. Remove the ingredients from the water.
14
Step 14
Step 14
Heat a pot with 1000g of vegetable oil, then add 100g of kidney and 100g of meat slices when the oil reaches 100°C.
15
Step 15
Step 15
Fry the ingredients for 50 seconds, then remove them from the oil.
16
Step 16
Step 16
Drain the excess oil from the ingredients.
17
Step 17
Step 17
Leave some oil in the pot, then add 8g of garlic paste and stir-fry until fragrant. Add the ingredients to the pot.
18
Step 18
Step 18
Mix the sauce well, then pour it into the pot.
19
Step 19
Step 19
Add the green garlic to the pot and stir-fry over high heat for 15 times.
20
Step 20
Step 20
Remove the dish from the pot and serve.

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