2 tbsp shredded ginger (use matured or old ginger)
2 tbsp sesame oil
1 tsp light soy sauce
1/4 tsp pepper
50ml ginger wine
Pinch of sugar or to taste
Clean and halve the pig's kidney. Remove any membrane and make light criss-cross cuts on the surface. Soak pig´s kidney in salted water for 25-30 minutes, then rinse under running tap water. Bring a saucepan of water to a rolling boil and blanch the pig´s kidney. Remove and drain well.
Heat sesame oil and fry ginger shreds until fragrant and golden. Add pig's kidney and light soy sauce and pepper. Stir-fry briskly for a while. Add ginger wine and sugar to taste, and cook until sauce is fragrant. Dish out and serve hot.