1. Ingredients: a pair of pork loin, a lettuce, dried chili, Chinese pepper, a spoonful of tempeh sauce, a spoonful of Laoganma, soy sauce, sugar, salt, chicken essence, a little cooked sesame, green onion, ginger and garlic.
2. Wash the kidneys to remove the scum (useful for keeping the scum) and cut flowers, marinate with sugar, wine, and pepper for a while.
3. Boil it with boiling water for a while.
4. Stir fragrant peppers and peppercorns in a wok without oil and low heat until cooked.
5. Then chop them separately and set aside.
6. Pour oil in the wok, sauté the onion, ginger, garlic, add the tempeh sauce, and sauté the Laoganma until fragrant.
7. Add water, soy sauce, sugar, cooking wine and cook for 10 minutes, add chicken essence, and then add lettuce.
8. Take it out and put it in a bowl.
9. Pour the kidneys and cook for 5 minutes. At this time, pour some sesame oil and salad oil in another pot to heat. Put the cooked kidneys into a bowl of lettuce, sprinkle with chopped chili peppers, cooked sesame seeds, and pour in boiling oil.
