Fried pigeon kidney with Curry(ka li chao ge shen )

Fried pigeon kidney with Curry

Introduction:

"Slightly spicy, appetizing and digesting"

Production steps:

Step 1: raw material drawing.

Step 2: wash and slice pigeon kidney, add salt, oyster sauce and cooking wine, mix well and marinate. Slice ginger and garlic, cut pepper into sections.

Step 3: heat the oil in the pan and pour in the pigeon kidney.

Step 4: stir fry until the pigeon kidney turns white.

Step 5: add cooking wine.

Step 6: add soy sauce and stir well.

Step 7: take out the spare.

Step 8: heat up another oil pan, pour in ginger, garlic and pepper and stir fry until fragrant.

Step 9: add curry powder.

Step 10: add tomato sauce and stir well.

Step 11: return the pigeon kidney to the pot.

Step 12: stir fry well and add salt to taste.

Materials required:

Pigeon kidney: 250g

Pepper: 4

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Oyster sauce: right amount

Curry powder: right amount

Tomato sauce: right amount

Salt: right amount

Note: pigeon kidney is not durable cooking, after the pot to use a quick stir fry, in order to maintain the crisp pigeon kidney.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ka Li Chao Ge Shen