Quick Stir-Fried Gizzard and Kidney

Name: Quick Stir-Fried Gizzard and Kidney (Yu pao shuang ts’ui)
Cuisine: Chinese
Ingredients: 1 pork kidney (or tripe); 4 duck gizzards (or chicken’s); 1 tablespoon chopped green onion; 1 pork kidney (or tripe); 2 cups oil; 1 tablespoon chopped garlic; 1 tablespoon wine; 1 tablespoon soy sauce; 4 duck gizzards (or chicken’s); ½ tablespoon vinegar; ½ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon black pepper; ¼ teaspoon sesame oil; 2 teaspoon cornstarch

Yu pao shuang ts’ui

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

4 duck gizzards (or chicken’s)
1 pork kidney (or tripe)
1 tabl

Asia
Taiwan
Shantung
Main course

Method

Remove hard outside skin from gizzards, score crosswise and lengthwise and divide into 4 pieces.
Cut kidney in half horizontally and remove white section. Score crosswise and lengthwise and cut into 8 pieces, soak in cold water, changing water several times.
Heat oil until smoking hot, then deep-fry gizzards and kidney over high heat for 3 seconds onl