Kidney flower in black bean sauce(yue cai chi zhi yao hua )

Kidney flower in black bean sauce

Introduction:

"Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. Guangzhou cuisine is the main body and representative of Cantonese cuisine, with a wide range of materials, fine selection of materials, excellent skills, good at variety and variety. The condiments of Guangdong cuisine are mainly soy sauce, sauce, lemon juice, soy sauce, oyster sauce, seafood sauce, Shacha sauce, fish sauce, chestnut powder, Jishi powder, tender meat powder, raw meal, butter, etc

Production steps:

Step 1: wash the pig's waist, tear off the outer fascia, and cut it in half to remove the waist.

Step 2: put a straight knife on the side of the piece.

Step 3: cut the pork loin into pieces every three times.

Step 4: wash the cut waist in water to remove blood and fishy smell (add less vinegar in water).

Step 5: add cooking wine and starch and let stand for 10 minutes.

Step 6: salt, pepper, sugar, soy sauce, chicken essence, starch, add soup into the juice.

Step 7: cut green pepper and red pepper, green onion, ginger and garlic, and chopped lobster sauce.

Step 8: heat the pan and drain the oil. Pour in the kidney flower and remove the oil.

Step 9: add a little oil to the pan, stir fry the fermented soybeans, scallions, ginger and garlic until fragrant.

Step 10: add green pepper and red pepper and stir fry thoroughly.

Step 11: add the fried kidney flower.

Step 12: finally pour in the mixed juice, turn it evenly and thicken it, then take it out of the pot.

Materials required:

Pork loin: 2

Green pepper: 2

Red pepper: 2

Douchi: 10g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Salad oil: right amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Cooking wine: moderate

Vinegar: right amount

Note: 1, waist flower to waist Sao piece net. 2. Rinse blood water and fishy smell, put a little vinegar in the water. 3. Cut the waist flower quickly and don't break it.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Chi Zhi Yao Hua