1. 2 fresh pork kidneys, remove the fascia.
2. Divide it in half from the middle with a knife to remove the waist.
3. Change it into a uniform flower knife.
4. Change the two kidneys with a knife in turn, cut them into even pieces, soak them in water, drain the water, put them in a small basin, add salt, cooking wine, pepper, and starch to mix and marinate for a while.
5. Cut carrots and hot peppers into diamond-shaped slices, cut onions and break them apart, and set aside with water fungus.
6. Dried chili, shallots, sliced garlic and ginger.
7. Take a small bowl, add salt, monosodium glutamate, light soy sauce, vinegar, pepper, and starch, stir well and set aside.
8. Heat a proper amount of oil in the wok, add the marinated kidneys and quickly stir and scatter.
9. The waist flower is ready for use.
10. Heat oil in the bottom of the wok, add green onion, ginger, garlic, and dried chili until fragrant.
11. Add hot peppers, carrots, onions, and fungus together and stir fry for a minute.
12. Put in the slippery waist and stir-fry evenly.
13. Pour in the mixed juice and stir-fry quickly evenly.
14. When the gorgon juice is sticky, pour some red oil and turn off the heat.
15. Put it out of the pot and serve it on the plate.
Tips:It takes a certain amount of skill to change the waist flower, it is not good, and it can be sliced.
When slipping, the speed must be fast. It doesn't taste good when it's old.
