Mee Sua with Pig’s kidneys and liver

Mee Sua with Pig’s kidneys and liver

Ingredients (makes 6 bowls/portions)
2 pig’s kidneys
2 tsp salt for soaking
2 litres/8 cups hot water (just boiled)
1 tbsp Shaoxing wine
12 rolls mee sua
3 tbsp oil
1 pc ginger, 2 ½ cm/1 inch in length, peeled and shredded finely
3 cloves garlic, peeled and chopped
150 gm/5 oz pork fillet, sliced finely
½ tsp salt
1-2 tbsp light soy sauce
150 gm/5 oz pig’s liver, sliced finely
2 stalks spring onion, chopped
small bunch coriander leaves, chopped
fried shallot crisps
pepper

Procedure
Clean kidneys. Cut into two lengthwise and carefully remove central white membrane. Soak kidneys in boiling hot water with 2 tsp salt for 2 minutes. Remove and discard water.

Make shallow criss-cross slits in smooth outer surface. Cut kidneys into smaller serving pieces.

Soak kidneys in cold water for 15 minutes and drain. Scald in 1 litre of boiling hot water to get rid of any remaining odour, then drain again.

Add Shaoxing wine to kidney pieces and mix well. Leave to soak in wine until ready to serve.

Scald mee sua in 1 litre/4 cups of boiling water for ½ minute, then drain off excess water. Leave noodles a little moist to prevent them froms ticking and forming lumps.

Heat oil in a wok and fry ginger and garlic until crisp.

Pour in 1 litre of boiling hot water and add pork slices. When meat is half-cooked, stir in salt and soy sauce.

Add in liver and turn off heat at once so as not to overcook liver. Taste soup - if too strong add a bit more hot water, if under seasoned, add more soy sauce/salt.

To serve put some pieces of kidney in each of 6 individual serving bowl. Scald with a little hot soup. Divide mee sua into 6 portions and put one portion in each bowl.

Pour soup over mee sua. Distribute slices of liver and meat evenly and garnish with chopped spring onion and coriander leaves and fried shallot crisps and sprinkle with pepper.


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