In the kitchen, Xie Baomin set up the wok to start cooking.
"Senior Brother, don't we need to prepare side dishes?"
Lin Xu was curious. He remembered that when he ate this dish in restaurants, there would be many side dishes, typically green and red bell peppers, onions, and other ingredients.
Although it looked quite appealing and seemed to be a generous portion on a large plate, once you started eating, you'd realize there weren't many kidney pieces, just a lot of side dishes.
After coating the wok with oil and heating it, Xie Baomin added some more cooking oil.
"Today, I'm making this as a one-pot dish. Aside from scallions, no other side dishes can be added. In restaurants, to lower the difficulty and cost, they cook it in stages. First, they quickly blanch the kidney flowers in oil, then stir-fry the aromatics and side dishes, and finally add the blanched kidney flowers back in, season, and serve."
Making it all in one pot is a greater test of cooking technique.
