腰子當歸湯 Pork Kidney Soup w/ Chinese Herbs

☉ Pork Kidney 1lb，Milk 1/2c，Ginger 3-5 slices，Rice Cooking Wine 4tbsp，Sesame Oil 3tbsp，Water 1bowl(600-1000cc)，Salt, Sugar, Flour some，Tofu 1box，Angelica 3 pieces，Vegetable (carrot, Cauliflower…etc, not potato, because it would making the soup muddy look)

1. Cut the white membrane and inner white tubes from the kidney; squeeze and wash carefully in running water for few time; Slightly cut the across lines on the surface of kidney and then cut into smaller pieces.
2. Soak them in flour water for one hour and then wash in running water again for few times.
3. Soak them in milk for an hour and then wash in running water again.
4. Using 1tbsp. rice cooking wine + Sesame oil to marinate the pork kidney for half hour.
5. Prepare a pot of water with 1 slice ginger & 1tbsp. rice cooking wine. Bring it to the boiling and turn off, then place the kidney into the water until half way done. (about 5 minutes).
6. Take kidney out of pot and wash the impurities out in cold running water.
7. In another pan, medium low heat; add the rest of the sesame oil, stir the ginger, and then stir the tofu and vegetable until they are soft.
8. Add the rest of rice cooking wine, water, kidney, sugar and Chinese herbs kit. Bring it to boiling and sprinkle the salt as you like before serving.

For Steam: After Process 6. take another pan, medium low heat; add the rest of the sesame oil, stir the ginger, and then stir the tofu and vegetables until they are soft and then add the rest of rice cooking wine, water, kidney, sugar and Chinese herbs kit. Transfer all of the ingredients into a big bowl and move into the steamer for 40-60 minutes.

PS1: Kidney contents the overwhelming urine fragrance, therefore it's better to wash the kidney as much as possible.

PS2. Chinese herbs kit is the package with multi Chinese herbs, it can be found at the Chinese herbs store or the big Chinese supermarket.

PS3. Angelica root also called: Angelica sinensis (Chinese：Dong Ｑuai) is one of Chinese medical herbs. It is used to improve circulation of human's body which also often to treat woman's reproductive problems, such as dysmenorrheal or painful menstruation. It also suggested relieving cramps, irregular menstrual cycles, infrequent periods, premenstrual syndrome (PMS), and menopausal symptoms.

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PS1 台灣去腥的方式是用米酒或白醋，可是我覺得白醋只是壓味，個人蠻推薦國外使用牛奶去腥。 In Taiwan, people prefer to reduce the undesired flavor by rice vinegar or rice cooking wine and Western prefer to use milk which I do too.
PS2 我不大相信國外的肉販，所以清洗工作會多一些。Wash the visceral as many as possible, due to butchers don't do clean job very well in the West.
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☉ 豬腰一斤；牛奶適量；麵粉 1湯匙；薑片少許；米酒 4湯匙；麻油 3湯匙；水 1碗公；鹽糖 適量；中藥材包 1包；豆腐 一塊；當歸三片；耐煮的蔬菜一碗(菜心蘿蔔...etc)

1. 豬腰去除表面的膜，橫切半，將白色的筋切除後切花，切小塊。
2. 用麵粉+清水泡一小時後，再抓洗換水3-4次。
3. 泡牛奶一小時去腥後用清水再抓洗過一次。
4. 米酒+麻油各一匙加入豬腰片醃半小時後。
5. 煮一鍋水+薑兩片+1湯匙的米酒。沸騰後關火，加入豬腰，泡到五分熟(大概3分鐘)
6. 用冷水將豬腰和雜質洗淨。
7. 再起一個油鍋，中小火倒入剩餘麻油，續入薑片煸熱後加入豆腐+蔬菜炒軟入味。
8. 入米酒+豬腰+水+中藥材包+糖，慢慢煮到偏好的硬度。起鍋前撒些鹽調味。

蒸的：電鍋或蒸鍋，將豆腐+炒軟的蔬菜+麻油+薑片+豬腰+水+中藥材包。將所有材料移入碗公，再移到蒸鍋內蒸40-60分鐘即可，最後灑些鹽調味。
 
註1：腰仔的騷味很重，尤其是泡完後的水(做法5)的味道超重的，洗越多次越好。
註2：不管是煮的或蒸的，先用麻油爆香薑片或一塊煮都可以。先爆過味道比較香不過比較燥，燥熱體質的人要少吃點。