Pork fried with kidneys and liver

1 serving


Slice the flesh of the back leg or loin and, shaking the pan over the heat, fry the meat in a little fat. Spread the kidneys, clean from films and fat, then make longitudinal and transverse incisions in the form of an oblique cage on the inside of each half of the kidney, then cut into slices and scalded with boiling water. Clean the liver from the film, cut into thin slices and wet in a mixture of protein and starch diluted with cold water (1:
1). Cut the processed spring onions into 2cm-long pieces, chop the peeled garlic wedges in length. Put the kidneys and liver on a badly heated pan with a lot of fat (fryer) at the same time, immediately drain the fat, leaving only a small amount in the pan. Put the fried pork on this pan, pour the mixture prepared in a separate dish from non-directional chicken broth (20 g), soy sauce, rice vodka, starch diluted with cold water (1:

2), onion greens, garlic, vinegar. Fry the products, shaking the pan and pour in the melted pork lard.