1. Heat a proper amount of oil in a pot on the fire, and fry the peppercorns until fragrant.
2. Then flush the sesame oil into the dried chilies.
3. Wash the pork loin and cut into two pieces, remove the membrane, and remove the white tendons.
4. Beat wheat ears with a flower knife and cut into long diamond-shaped strips.
5. Add appropriate amount of water and 1-2 tablespoons of cooking wine to the pot to boil, add the kidneys, blanch them and remove them.
6. Immediately put it in cold water (or ice water) to make the meat shrink quickly and taste crisp.
7. Cut the millet pepper into small circles, cut the chives into sections, and chop the ginger and garlic into rice shapes and set aside.
8. Mix 2 tablespoons of June fresh soy sauce, balsamic vinegar, salt, and a little sesame oil with sesame oil and ginger garlic rice to make a flavored sauce.
9. Take a large bowl, mix the kidneys with the sauce, sprinkle with chives and millet pepper, mix well and serve.
Tips:1. Choose pork loin: the color will become darker or even green after being left for a long time; whether it is elastic by hand, the elasticity is better; the waist should be small, if it is too big, the waist will have more swelling; the waist should not be too fat and large Moderate is good; remember not to buy pork loin with bleeding spots, if there are bleeding spots, it will already be diseased.
2. The white and dark red parts of the pork loin must be completely removed. This is the most critical step in removing the fishy smell of the pork loin.
3. The knife work should be uniform, and the waist should be just cooked when blanched, and the time should not be too long.
4. Add green onion, ginger, pepper (or cooking wine) to the water when blanching the pork loin, so that the fishy smell of the pork loin can be completely removed.
