Hot waist(huo bao yao kuai )

Hot waist

Introduction:

"Hot waist piece is a traditional Sichuan dish. Its main ingredient is pig kidney, which contains protein, fat, carbohydrate, calcium, phosphorus, iron and vitamins. It has the effect of strengthening kidney and reinforcing waist, harmonizing kidney and regulating qi."

Production steps:

Step 1: prepare a pair of pork loin and a green pepper

Step 2: split the pork loin, remove the ribs, cut the flowers, and soak them in water for 2 hours. Wash green pepper and cut into strips.

Step 3: drain the water, mix with salt, cooking wine and starch

Step 4: put proper amount of water in the pot and bring to a boil. Put down the waist pieces and blanch them until they turn color. Take them up.

Step 5: put the waist piece into cold water and soak it for use.

Step 6: Take 1 bowl, add some water, salt, sugar, cooking wine, starch, oyster sauce, pepper, chicken essence to make the sauce

Step 7: heat the oil in the pan, add ginger and garlic and saute until fragrant.

Step 8: put down the green pepper and stir fry

Step 9: when the green pepper turns a little bit, stir fry it in the waist

Step 10: pour in the sauce and stir fry.

Step 11: let the juice thicken and serve.

Step 12: drizzle with sesame oil.

Materials required:

Pig kidney: 1 pair

Green pepper: 1

Starch: 10g

Ginger: 1 tablet

Garlic: 2 cloves

Salt: 2G

Sugar: 2G

Cooking wine: 1 spoon

Oyster sauce: 1 spoon

Pepper: 1g

Chicken essence: 1g

Sesame oil: appropriate amount

Note: 1. Soak pork loin and squeeze it several times by hand, then it is easy to get rid of the smell. Or it's easy to get rid of the smell by soaking it in vinegar. 2. Blanch the water and soak it in cold water immediately. The pork loin is very tender. 3. The time of stir frying waist should be controlled well, and the time should not be long. 4. People with high blood fat and high cholesterol should not eat

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Huo Bao Yao Kuai