1. Remove the embarrassment from the pork loin with a knife, and rinse it off repeatedly. Soak in clean water for 15 minutes to further remove blood.
2. Slice the ginger and garlic, split the Chaotian pepper, cut the Hunan pepper into sections, and cut the scallion white and scallion green into sections.
3. Drain the pork loin and use a cross knife. Marinate in oyster sauce, ginger slices, green onion, cooking wine, water starch for 10 minutes.
4. Pick up the pan and pour enough oil. When 70% is hot, add the kidneys and pass the oil until cooked, then pour the oil into a colander.
5. Leave the bottom oil in the pot, add ginger, garlic, and green onion and stir fry until fragrant.
6. Add the old godmother and stir-fry quickly.
7. On high heat, add kidney stalks, add appropriate amount of salt and chicken essence.
8. Add scallions and stir quickly for 3 seconds, turn off the heat and serve.
9. For this dish of kidneys, I combined the advantages of several stir-frying methods to effectively remove the fishy smell, and to ensure the crispy taste of the kidneys, spicy flavor, and can be used for wine and dishes.
Buy on JD
Buy on Amazon