Stir fried kidney(jia chang xiao chao huo bao yao hua )

Stir fried kidney

Introduction:

"In the morning, I went to the supermarket and saw organic wild boar meat. The salesman said that the fat of organic wild boar meat was 70% less than that of ordinary pigs. In fact, I'm not very excited about this. Actually, I saw that the waist was cut very well, so I don't need to buy it back and clean it up. Hot kidney is a quick fried dish, so the whole production time is very short. It's very suitable for me who don't like to go into the kitchen in summer

Production steps:

Step 1: fresh pork loin.

Step 2: green and red pepper, green onion, ginger and garlic.

Step 3: green and red pepper, green onion, ginger and garlic.

Step 4: cut green and red pepper into triangle pieces, chop onion, ginger and garlic.

Step 5: mix the ingredients in a small bowl.

Step 6: blanch pork loin in boiling water for about 10 seconds.

Step 7: cook until it's a little rolled, otherwise the kidney will age easily.

Step 8: pour a small amount of base oil into the pot. When the oil temperature is 60%, add chopped onion, ginger, garlic and red pepper to stir up the fragrance.

Step 9: add green pepper and stir fry for a while.

Step 10: then pour in the pork loin and continue to stir fry for a while.

The eleventh step: then pour in the seasoning juice.

Step 12: continue to stir fry until the juice is evenly wrapped on the kidney.

Materials required:

Pork loin: 200g

Green and red pepper: 2

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

White vinegar: right amount

Sugar: right amount

Old style: moderate

Starch: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: Note: 1. Don't blanch the kidney too long, otherwise it is easy to get old. 2. this dish needs to be cooked quickly, so the juice must be adjusted ahead of schedule.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: other

Chinese PinYin : Jia Chang Xiao Chao Huo Bao Yao Hua