1. Add some salt to the side of the pork loin and soak for a while. Soak for an hour, changing the water several times in between. I found that the pork loin would get bigger.
2. Remove the white tendons and dark red waistline, then cut with a flower knife and slice.
3. Cut it like this. Cut the colored peppers. Ginger silk. Cut the green onion into sections, save some and finely chop. Cut garlic into rice cubes.
4. Next, make a bowl of soup, add minced garlic, soy sauce, salt, starch, and then add water and mix well. spare
5. Add oil to the hot pot (I used lard so there is oil residue), and throw in the ginger. Chopped green onion, garlic cloves. Stir fragrant.
6. Put the kidneys, pour the cooking wine on the edge, and fry until the color changes. Sheng out and set aside. The fire must be fierce and fast.
7. Go down and stir-fry the colored peppers. If you like softness, stir fry for a while.
8. After the bell peppers are cooked. Pour in the kidneys, pour in the just made soup, pour some water if the soup is not enough. Stir and fry evenly. Stir fry for 10 seconds. Count 10 seconds by yourself. Remember
Tips:The white tendons and the dark red part of the kidneys are the source of the odor of the kidneys, which must be removed, not to save the kidneys. The key to a delicious kidney is to have no peculiar smell and be tender enough. If the above two points are achieved, the peculiar smell is basically gone. As for tenderness, all you have to pay attention to is that when the kidneys are in the pot, the whole process will be fast-fried. This is also the reason why I have to adjust the juice in advance: to save time. So as not to be in a hurry, you won’t be able to make delicious food,
