Sauted kidney flower(bao yao hua )

Sauted kidney flower

Introduction:

"Animal viscera is a difficult problem for MI ma. In the past, the most important thing she did was liver, and the others were rarely done. We should learn to do it in the future. We belong to the kind of people who like it and don't want to do it. Ha ha! Starting from a relatively simple one, when I bought a pig's waist, the store went straight to the waist and asked me if I wanted to make it into a flower knife. Mi Ma didn't ask someone to do it for me. She mainly wanted to practice on her own. She wanted to learn to do it all by herself. She couldn't always ask someone to do it for me. Knife work is hard work. If the wood is well done, you can practice it later. "

Production steps:

Step 1: material diagram: mix 20 grams of yellow rice wine, 15 grams of soy sauce, 5 grams of old soy sauce, 5 grams of vinegar into juice, add starch to make a bowl of soy sauce.

Step 2: remove the pork loin.

Step 3: Flower knife

Step 4: put the processed kidney flower in water with yellow rice wine and vinegar.

Step 5: cut the side dishes into pieces.

Step 6: boil water in a pan, add ginger and scallion after boiling, drizzle a little yellow rice wine, add kidney flower and blanch quickly.

Step 7: after the cashew changes color, take it out of the pot and put it directly in cold water. It can flow several times under flowing water.

Step 8: heat the oil in the frying pan, stir fry shallot, ginger and garlic, and put chopped pepper.

Step 9: stir fry the cut chili.

Step 10: pour the kidney flower into the pot.

The eleventh step: stir fry evenly before pouring the sauce.

Step 12: add salt, sugar and pepper, mix well and remove.

Materials required:

Pork loin: right amount

Pepper: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Old style: moderate

Pepper: right amount

Chopped pepper: right amount

Vinegar: right amount

Starch: right amount

Note: 1, this dish does not use wine, used yellow rice wine, after the dish into a strong wine, very delicious. 2. Cashew blanching should be fast, must be too cold, keep the taste. 3, the speed of this kind of dish is faster, so we need to adjust bowls in advance.

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Bao Yao Hua