In the scorching summer days, many people feel physically uncomfortable, especially with lower back pain, which has almost become a common phenomenon. As the saying goes, “9 out of 10 people have lower back pain,” not only because of the fast pace of modern life and high work pressure, but also closely related to our dietary habits and lifestyle. But did you know? In summer, there is an ingredient known as the “strengthening lower back best dish,” not only delicious and tempting but also has the magical effects of nourishing the kidneys, invigorating Qi, and strengthening the muscles and bones, allowing you to effectively alleviate lower back pain while enjoying delicious food. And the protagonist of this strengthening lower back best dish is pig kidney.
Pig kidney is a delicious dish on our dining table, not only delicious but also full of nutrition. It is rich in protein, fat, carbohydrates, as well as calcium, phosphorus, iron, and various other minerals, especially the considerable content of iron, which is very helpful in preventing anemia. In addition, pig kidney is also rich in various vitamins and trace elements, with the magical effects of nourishing the kidneys, invigorating essence, and enhancing physical fitness. In traditional Chinese medicine, pig kidney can also tonify the kidneys and yang, nourish yin and moisten dryness, significantly alleviating problems such as lower back pain and weak lower back and knees caused by kidney deficiency. Today, I want to share with everyone a recipe for cold mixed pig kidney, hoping that everyone can taste this delicious and healthy dish.
Recommended Recipe: Cold Mixed Pig Kidney
Main Ingredients: Fresh pig kidney
Specific Method:
1. First, we need to thoroughly remove the thin film and fat on the surface of the pig kidney, then rinse it with clean water. Then, use a knife to cut the pig kidney in half, remove the white tendons and dark parts inside, which are the main sources of gamey flavor. Next, we slice the processed pig kidney thinly, as evenly as possible, so that the marinade can penetrate evenly during pickling and cooking.
2. Add cooking wine, ginger slices, a little salt, and pepper, and a tablespoon of starch to the sliced pig kidney. Gently mix with your hands, ensuring that each piece of pig kidney is coated with the marinade. Then cover with plastic wrap and refrigerate for half an hour. This is mainly to remove the gamey flavor of the pig kidney.
3. After the pickling time is up, rinse the pig kidney slices with clean water to remove the marinade and any residual blood, drain the water. Then, add an appropriate amount of salt, cooking oil, starch, and a little soy sauce, mix thoroughly with your hands, and let the pig kidney marinate again for 10-15 minutes, making it even more delicious.
4. Pour enough water into the pot, bring it to a boil over high heat, then reduce to low heat to keep the water slightly boiling. Next, place the marinated pig kidney slices one by one into the boiling water, gently stir with a slotted spoon to prevent sticking. The blanching time should be well controlled, about 30 seconds, until the pig kidney changes color and is almost cooked through. Then quickly remove the pig kidney slices with a slotted spoon, put them in cold water prepared in advance, let them cool, then drain the water and set aside. This is done to make the pig kidney more tender and smooth.
5. Place the drained pig kidney slices in a large bowl. Then, sprinkle with chopped green onions, minced garlic, pour two tablespoons of soy sauce, sprinkle some toasted sesame seeds. Next, gently mix with chopsticks or hands to combine evenly. Finally, pour hot oil over the pig kidney slices and stir again. This hot oil will bring out the fragrance of green onions and garlic, making this cold mixed pig kidney even more delicious and appealing.
6. Transfer the mixed cold mixed pig kidney to a plate and it is ready to be served. If you prefer a refreshing taste, you can refrigerate it for a while before serving.
