Explosive Waist and Liver

Name: Explosive Waist and Liver
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pork kidney; 100g liver; 2 pcs Hot pepper; a little carrot; Some chopped green onion; 3 pcs Garlic cloves; Some ginger; a little salt; 1/2 a small bowl Umami Soy Sauce; Spoonful Cooking Wine; Spoonful Sweet potato starch

by Green olives

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Explosive Waist and Liver

1. Slice the pork liver, remove the film from the pork loin, cut it into wheat ears and cut it with a knife (I am the seller has processed it when I bought it, and cut it ready), blanch it and rinse with warm water

2. Sharp pepper cut corners, carrot diamond-shaped slices

3. First adjust the sauce. Fresh soy sauce, green onion, ginger, garlic slices

4. Mix water starch

5. Heat oil, fry carrot slices and stir fry twice

6. Put the kidneys, carrots, and hot peppers in the pot, stir-fry twice over high heat with the cooking wine

7. Pour in the sauce quickly, stir-fry again, thicken the glutinous rice and take it out of the pot

8. Finished product

Tips:
1. It must be fried quickly, delicious and tender
2. The fresh soy sauce I use is all Haitian brand. I think it tastes good, suitable for stir-fry and raw. It can also save the MSG