[lu Cai]: Stir-fried Kidneys

Name: [lu Cai]: Stir-fried Kidneys
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pork loin; Some Soaked black fungus; Some carrot; 1/2 spoon Soy sauce; 1/3 tablespoon Balsamic vinegar; 1 tablespoon Cooking Wine; 3 tablespoons Water starch; Some Garlic slices; Some Shallots

by kiss war girl

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Stir-fried kidneys is a common home-cooked dish, with pork loin as the main ingredient. It is made by stir-frying, which is characterized by fresh and tender, mellow taste, smooth and not greasy. Has high nutritional value. "

Ingredients

2 pcs Pork Loin
Some Soaked Black Fungus
Some Carrot
1/2 spoon Soy Sauce

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1/3 tablespoon Balsamic Vinegar
1 tablespoon Cooking Wine

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3 tablespoons Water Starch
Some Garlic Slices
Some Shallots

[lu Cai]: Stir-fried Kidneys

1. Wash the pork loin and cut into two pieces, remove the membrane, and remove the white tendons.

2. Beat wheat ears with a knife.

3. Hit the waist of the flower knife and cut into long diamond-shaped strips.

4. Grab the kidneys that have been cut out with salad oil and dry powder, and let stand for 5 minutes.

5. Tear small pieces of the soaked black fungus, wash the carrots and cut into diamond-shaped slices; cut the shallots into sections, and slice the garlic for later use.

6. Put 1/2 spoon of soy sauce, 1/3 spoon of vinegar, 2 spoons of water starch, and 1 spoon of cooking wine into a bowl, mix thoroughly to form a flavored juice and add the shallots.

7. Put oil in a pot on the fire, heat to 90% heat, pour in kidney oil until it curls into a wheat ear shape and quickly remove it. (This step is best controlled within 30 seconds)