桃栗炒腰花STIR-FRIED KIDNEY WITH NUTS

将核桃仁洗净，从中间切成两半；栗子、杜仲、牛膝、淮山洗净，同放入砂锅内，加入清水 350ml，大火煮 滚后，改用小火煎煮 30 分钟后捞出药渣，杜仲、牛膝、淮山弃之不用，核桃仁、栗子收取备用，药汁继续煎煮浓缩至 40-50ml 备用。Wash walnuts and halve; wash chestnut, DuZhong, NiuQi and Huai Shan, put them all into pot, pour in 350ml of water and bring to boil in high heat, then turn to low heat , simmer for 30 minutes; remove DuZhong, NiuQi and Huai Shan, keep only walnut and chestnut, continue to boil the soup until reduce to about 40-50ml.

将猪腰洗净、片成两半，剔除白色臊腺，再在猪腰表面斜切 5-7 条裂纹，然后切成 3cm 左右大小，放入沸水中川烫片刻，捞起过冷河备用。Wash kidney, halve horizontally and remove the white membrane; and then cross cut the surface in 5-7 slices, then cut into 3cm pieces and blanch in boiling water, drain.

将麻油倒入炒锅，烧至五成热时放入姜片，煸炒至两面变成褐色后，放入葱花炒香， 然后放入腰片大火快炒片刻，再加入核桃仁、栗子、调味料和药汁，快速翻炒均匀，即可盛出食用。Heat sesame oil in wok, sauté ginger until both side turns brown, add in spring onion and kidneys, stir-fry in high heat briefly, toss in walnuts, chestnut, seasonings and herbal soup, stir mix and dish out, done.