客家黄酒猪腰Hakka Rice Wine Kidney Soup

将猪腰洗净，切成两半，剔除白色臊腺，再在猪腰表面斜切数刀，用料酒和鱼露腌制10分钟备用。Wash kidney, halve horizontally and remove the white membrane; and then cross cut the surface in few slices, marinate with cooking wine and fish sauce for 10 minutes for later use.

大葱、番茄洗净切片、姜切片，蒜蓉备好，艾叶洗净备用。Wash and slice onions, tomatoes, ginger, minced garlic, and wash mugwort leaves for later use.

热油锅爆香姜、蒜和洋葱，再下番茄，加入淹盖材料3倍的清水大火煮滚。Sauté the ginger, garlic and onion until fragrant, then add the tomatoes and water that has covered the ingredients and bring to a boil.

下猪腰片大火煮沸，加艾叶和料酒，调小火加鱼露调味即可熄火上桌享用。Boil the kidney slices over high heat, add mugwort leaves and cooking wine, lower the heat and season with fish sauce and serve.