Kidney with Hot Sauce

Name: Kidney with Hot Sauce (Hun yu yao p’ien)
Cuisine: Chinese
Ingredients: 2 whole pork kidneys (about 12 oz.); 2 small cucumbers (about 4 oz.); 5 fen pi translucent-white mung bean sheets (optional); ½ tablespoon crushed garlic; ½ tablespoon minced ginger; 1 tablespoon red hot pepper oil; 1 teaspoon sugar; 1 tablespoon sesame oil; 2 tablespoon soy sauce; 1 tablespoon brown vinegar; 1 teaspoon brown peppercorn powder; 1 tablespoon sesame seed paste

Hun yu yao p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 whole pork kidneys (about 12 oz.)
2 small cucumbers (about 4

Asia
Taiwan
Hupeh
Sichuan
Hunan
Kweichow
Main course
Western China

Method

Choose a pink and yellowy kidney with a spongy feel. Cut in half horizontally, and remove the white membrane. Score the outside in 5 or 6 cuts from end to end only ⅓ the thickness of the kidney half. Lay knife almost flat to slice in large thin pieces across the grain. Soak slices in cold water.
Slice unpeeled cucumbers in 2” lengths and sprinkle with ½ teaspoo