Stir Fried Kidney
1.
Remove the fascia of the pork loin into two flat slices, remove the satiny slices, and cut the kidneys.
2.
Rinse the kidneys with water, add salt, balsamic vinegar, cooking wine, white pepper and water starch, and marinate for about 30 minutes.
3.
Slice the onion, green pepper, and red pepper, mince garlic and ginger, cut the white onion into chopped green onions, and cut the green onion leaves into green onions for later use.
4.
Put a small amount of water in the pot, put the kidneys in the pot after the water boils, wait until the kidneys are slightly rolled, and then remove them for use.
5.
Heat the pan with cold oil, add the chopped green onion, ginger, garlic and Sanshengchuan hot pot base and sauté until fragrant.
6.
Stir-fry the red oil, add onion slices, then add green pepper slices and red pepper slices and stir fry over high heat.
7.
Stir-fry evenly, pour in the blanched water and continue to stir-fry the kidneys.
8.
Stir-fry the kidneys evenly, add appropriate amount of salt, oyster sauce, and green onions, and continue to stir-fry.
9.
Once out of the pot, a delicious stir-fried kidney is ready.
Tips:
The first ingredient used this year is also Sanshengchuan’s hot pot base. Cut a small piece and put it in the pot. When the base melts, the butter fragrant blends with the base ingredients, and the aroma bursts out immediately. You salivate. The wheat ear-shaped flower knife is made with Meiji umami juice, which can achieve the effect of removing fishy and improving freshness. The taste is fresh and crisp, and the taste is mellow, and the food is refreshing. There is a little sourness in the fresh salty, and the rice is poured on it, which is unsatisfactory.
