Name: Stir Fried Kidney
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pork loin; 2 pcs green pepper; 2 pcs Red chili; 1 spoon oil; A pinch salt; Some White vinegar; 1 tablespoon Soy sauce; a little Chicken Essence; 1 spoon White wine; 1 spoon Water starch

Stir Fried Kidney

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It is said that pigs are all treasures. This is really reasonable. Don't talk about pork. We can't live without pig liver and pig intestines every day. . . In summer, who can refuse it, men! But when it comes to pig offal, the most suitable for summer, I really want to talk about pork loin.

Pork loin, we usually call it pig kidney, and it is called pork loin in dialect. It is named "silver ingot box" because of its shape like ancient silver ingots. Pork loin is rich in nutrients, especially suitable for people with kidney deficiency, backaches, nocturnal emission, and night sweats. Elderly people with kidney deficiency, deafness and tinnitus are also suitable for eating. Pork loins are cheap, and you can buy a pair for 13 yuan. Yesterday I went to the vegetable market to listen. At this price, I really thought I had heard it wrong. Such a cheap pork loin, I really make more for my husband, with beer in summer, it's really enjoyable!

However, some people think that pork loin has a special fishy smell, and they don’t dare to eat it. Actually, the reason why the loin is fishy is because it is not handled properly. Just pay attention to two points to ensure that the pork loin you make is tender and good. Eat it, and there is no fishy smell at all! Do you want to try? Recently, I learned a good way to cut pork loin. The pork loin cut by this method is not only very beautiful, but also very tasty. The knife is very simple and anyone can learn it at a glance.

Stir Fried Kidney

1. Remove the white glands inside the pork loin

2. Pour the white vinegar

3. After scrubbing thoroughly with white vinegar, rinse off with water

4. Use a sharp knife to cut a cross knife on the surface, and then cut into a rectangular piece

5. Boil a pot of water, put the pork loin slices in a pot of boiling water, and blanch it for a few seconds. The loin slices are slightly rolled up and taken out immediately.

6. Cut green chili into diagonal slices, wash all the onion, ginger and garlic

7. Cut the green onion, ginger and garlic into froth

8. Put oil in the pot and heat it to 70% hot. When slight oily smoke can be seen, put the chopped green onion, ginger, and garlic into the pot and sauté.

9. Then put in the blanched pork loin, stir-fry for half a minute on high heat, pour the white wine along the side of the pot, cook on high heat, and the white wine can further remove some fishy smell. I secretly used Dad’s strong-flavor high-flavor liquor, and the aroma immediately overflowed as soon as it was in the pot!

10. Stir-fry for about half a minute, the pork loin is broken and completely discolored, add green and red pepper shreds and stir-fry evenly

11. Add light soy sauce, salt, and chicken essence and stir-fry evenly. Continue to stir-fry for about half a minute. When the pork loin is cooked, add water starch to thicken it.

Tips:
Rub the pork loin thoroughly with white vinegar to get rid of most of the fishy smell. Because it needs to be fried quickly, all the seasonings except white vinegar can also be mixed at the beginning to make a sauce, which will save a lot of searching for seasonings. Time guarantees the taste of the ingredients.