“Winter according to traditional Chinese medicine, nourishes yin.In the coldest months of winter,"energy crisis"occurs when the body's physical activities, energy consumption, and basal metabolism require more thermal energy to maintain. This is a good time for tonics.Pork kidneyis sweet and salty with a neutral nature; it enters the kidney meridian;pork kidney has the effects of replenishing kidneys, strengthening waist, and benefiting qi.It can be consumed by most people, particularly suitable for those with kidney deficiency experiencing lower back pain, seminal emission, or night sweats;it is especially good for elderly people with kidney deficiency who have hearing loss or tinnitus;butthose with high blood lipids or high cholesterol should avoid it.The most common way to cook pork kidney is stir-frying, but this may not be suitable for children as their taste preferences are different. It is more important that they enjoy the food easily.Among meat cooking methods, braising is undoubtedly the best choice, especially since pork kidneys are animal organs; the preparation should try to mask its original flavor.Of course, excessive consumption of tonics is not beneficial. Pay attention to portion control, and children should eat less frequently but in smaller portions.Main ingredients: 1 pork kidney”

Seasonings: 1 small piece of scallion,ginger (1 small block),garlic cloves ( ),soy sauce ( ),salt (2 pieces),sugar ( ),cornstarch (1 tablespoon),

rice wine ( ),sesame oil ( teaspoon) Cooking tools: wok 1 Prepare the ingredients.Slice the pork kidney in half, removing the waist fat (ask the store to help). 2 Put the pork kidneys in clean water with ginger slices and rice wine for 15 minutes or more. 3 Rinse the soaked kidneys several times. 4 Cut at a 45-degree angle to form parallel grooves. 5 Change the angle and cut straight lines perpendicular to the previous cuts, forming an intersecting grid. 6 Slice each piece into strips following the cut marks. 7 Quickly blanch in boiling water. 8 Chop the scallions, ginger, and garlic finely.9 Heat sesame oil in a wok, add chopped scallion, ginger, and garlic.

　　 10 Add the kidney slices and stir-fry for a few seconds. Pour in the prepared sauce and quickly stir-fry until done.

Due to time constraints, detailed photos were not taken.Tips:When processing pork kidneys with knife techniques, peel off the outer skin and remove the waist fat.The distance between cuts should be uniform, and the depth consistent. The straight cut is 4/5 of the ingredient's length, while the diagonal cut is slightly shallower. Each kidney slice should have four cuts. There is an old saying:"Braised three times, stir-fried four times"meaning: for braised kidneys, the distance between cuts can be wider, with each slice having three cuts; for stir-fried kidneys, the cuts are denser, with each slice having four cuts.Cut the waistflower with slightly wider knife spacing, making three cuts per piece."Stir-fried Waistflower"Use closer knife spacing, making four cuts per piece.