1. Soak yam peeled and sliced with water. (You can drop a few drops of white vinegar)
2. Remove the pork loin, cut into kidneys, and wash.
3. Add dark soy sauce, light soy sauce, sugar, pepper, white wine, starch and mix well. Cut green pepper into small pieces, soak the fungus into small pieces and set aside.
4. Stir the scallion and ginger in the wok until the oil is in the oil, pour the pickled kidneys and stir fry evenly, the color will be firm, and serve.
5. Pour the yam.
6. Add light soy sauce, sugar, and salt and stir-fry evenly.
7. Pour the fungus and stir fry.
8. Add green pepper to continue.
9. Finally, put the fried kidneys into the stir-fry evenly, add some chicken essence, and stir-fry evenly out of the pot.
Tips:If you want the fried kidneys to have no peculiar smell, you can add starch and cooking wine to rinse the cut kidneys before putting them in the condiment for marinating, then rinse them with water, and then add the condiments for marinating. You can remove the peculiar smell.
