Szechuan Pork Kidneys

Ingredients :
  • 2 pork kidneys 375g (13 oz)
  • 2 small cucumbers 125g (4 1/2 oz)
  • 5 bean thread sheets, cut into 1cm(~1/2 in) wide strips.
  • 1 tsp salt 
  • 1/4 tsp sesame oil 
  • 2.5cm (1 in)piece ginger (chopped) 
  • 2 cloves garlic (chopped) 
  • 1 tsp black pepper

Seasoning Ingredients 
  • 1 Tbsp sesame oil paste 
  • 2 Tbsp water 
  • 2 Tbsp soy sauce 
  • 1 Tbsp vinegar 
  • 1 tsp sugar 
  • 1 tsp sesame oil 
  • 1 Tbsp hot chilli oil
Method :
  1. Slice kidneys horizontally in half and remove white central membrane.
  2. Scarify outer surface 1/3 way through. Holding knife at a slant, cut kidneys into large thin slices. Place in cold water.
  3. Slice cucumbers into 5cm lengths. Sprinkle with 1/2 tsp salt and keep aside 1 hour. Squeeze out water and place on serving plate.
  4. Bring a pot of water to the boil. Add bean thread strips and cook 20 seconds. Drain, mix with 1/2 tsp salt and the sesame oil. Place on top of cucumber slices.
  5. Bring a large pot of water to the boil and add kidneys. Cook 20 seconds till colour changes. Remove kidneys and plunge in cold water. Drain.
  6. Arrange kidneys slice on top of bean thread strips.
  7. Add ginger, garlic and pepper to seasoning ingredients and mix well. Pour over kidney slices and serve.