1. Raw material diagram.
2. Wash pigeon kidney and slice, add salt, oyster sauce, cooking wine, mix well and marinate. Slice ginger and garlic, and cut pepper into sections.
3. Pour the oil in the pan to heat up, pour into the pigeon kidney.
4. Stir-fry until the pigeon kidney turns white.
5. Add cooking wine.
6. Add light soy sauce and stir fry evenly.
7. Remove and set aside.
8. Heat in another oil pan, add ginger, garlic and chili and stir fry until fragrant.
9. Add curry powder.
10. Add tomato sauce and stir fry evenly.
11. Pigeon kidneys are cooked back.
12. Stir-fry on high heat and add salt to taste.
Tips:Pigeon kidneys are not durable to cook. After cooking, they should be quickly stir-fried with rapid fire to keep the pigeon kidneys crisp and tender.