1. Ingredients: Screw pepper, small red pepper (not spicy), millet pepper (spicy), garlic sprouts, green onions, coriander, tender ginger, garlic, and ginger in any amount. If you like to eat side dishes, you can prepare more.
2. Wash and slice the side dishes, cut into sections for later use.
3. The screw peppers and small red hot peppers are stir-fried for a while, and the peppers can be sprinkled with a few sprinkles of salt, then put on a plate for later use
4. Fresh kidney flowers clean water to remove the white tendons in the waist, and cut the conjoined flower knife on the outside.
5. The cut kidneys are lightly marinated, marinated in a small amount of oil, oyster sauce, light soy sauce, sugar, and cooking wine for ten minutes.
6. Ginger slices, garlic cloves, hot millet, and 1 spoon of bean paste in a hot pot of 60 to 70%
7. A small fire bursts out red oil
8. Stir-fry the marinated kidneys in a pot on high heat for three or four minutes
9. Stir-fry small red hot peppers before, and stir-fry the screw peppers a few times in the pan.
10. The thin slices of tender ginger can be stir-fried twice, and tender ginger must be the soul of this dish.
11. Before starting the pot, put the coriander, garlic sprouts, and shallots into the pot, and shake the whole pot twice to start the pot.
12. Personally, I will not even let go of the side dishes, so I am a good helper for the meal.
Tips:1. The kidneys are easy to cook. The small red peppers and screw peppers must be stir-fried first. Sprinkle a little salt when you stir-fry the peppers. Stir-fry the isosinakis and release the raw peppers for too long will affect the taste of the kidneys. 2. The tender ginger slices must be thinly sliced, too thick to taste. 3. The saltiness of the bean paste is enough, no need to add salt before starting the pot.
