Stir Fried Kidney
by Happy Zhizhu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Clean the outer membrane and incidental material of the pork loin, cut it in half, except for the rash, without leaving any white tendons, first cut with a knife (45 degrees), and then cut it at 90 degrees with a straight knife. Two types Keep one-third of the thickness for all cutting methods to avoid cutting. After cutting the flower knife, cut into long pieces.
2. One piece of green and red pepper is cut into two into oblique blades. Tear the fungus into small pieces, slice the onion and garlic, shred the ginger, and cut the chives into sections. In another bowl, put 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 3 spoons of water, half a spoon of starch, 3 grams of chicken essence, and make a sauce for later use.
3. Add 5 grams of shredded ginger to the cut kidneys and a spoonful of white wine for pickling.
4. Put an appropriate amount of water in a pot, boil over high heat, add the pickled kidneys, roll them into flowers and remove the cold water.
5. When the pot is hot, add a proper amount of oil. When the oil is hot, add the onion, ginger, garlic and saute, add the green and red peppers and fungus, and fry until the green and red peppers are broken.
6. Pour in the drained kidneys, stir-fry evenly, pour in the adjusted sauce, turn off the heat when the soup thickens.
7. Drizzle sesame oil out one by one and put on a plate, sprinkle with chives for embellishment. The kidneys are crispy and have no odor.
Tips:The Nao Shui time must not be too long, otherwise it will harden and affect the taste. It is best to add white wine, and you can also add cooking wine to deodorize.
