Zanthoxylum repens(ma ti yao hua )

Zanthoxylum repens

Introduction:

"Pig's waist contains protein, fat, carbohydrate, calcium, phosphorus, iron and vitamins. It has the effect of strengthening kidney and waist, harmonizing kidney and regulating qi. Horseshoe can clear away heat and thirst, treat spleen heat, replenish qi in dampness, appetize and eat, clear heart and eyes, relieve fever and kill bacteria, clear jaundice, lower blood pressure, and treat a variety of diseases. Horseshoe is a kind of raw vegetable with edible and medicinal value. These two kinds of food together is a winter tonic kidney tonic. It's suitable for soft food with deficiency of spleen and stomach. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the pork loin and cut it open.

Step 3: completely remove the waist.

Step 4: after washing, draw a uniform flower knife on it, not to the end.

Step 5: then cut into pieces, add sugar, cooking wine, pepper, soy sauce, starch and marinate for 10 minutes.

Step 6: then rinse.

Step 7: drain the water, add sugar, cooking wine, pepper, starch again, mix the soy sauce evenly and set aside.

Step 8: slice horseshoe, green pepper and red pepper,

Step 9: open the water in the pot, blanch the water with horseshoe and drain the water.

Step 10: heat the oil in a frying pan and stir fry the cashew.

Step 11: stir fry the cashew until the color changes and firm, then serve.

Step 12: wash the original pan and add a little oil to heat it.

Step 13: saute onion and ginger.

Step 14: pour in the horseshoe and stir well.

Step 15: add salt and sugar.

Step 16: add the soy sauce and stir fry for a while.

Step 17: add the fried kidney flower.

Step 18: add green and red pepper slices.

Step 19: add chicken essence and pour in sesame oil.

Step 20: add appropriate amount of water starch.

Step 21: stir well and turn off the heat.

Materials required:

Pork loin: 2

Horseshoe: 250g

Green and red peppers: half each

Onion and ginger: right amount

Salt: right amount

Pepper: 3 G

Cooking wine: 20g

Sugar: 5g

Soy sauce: 25g

Starch: right amount

Chicken essence: a little

Sesame oil: appropriate amount

Note: waist flower to remove the waist Sao clean, and then pickled again, rinse clean, and then pickled again with seasoning, so as to reduce the smell of waist flower. This is a Kwai Chai dish. Stir fry the chestnut hoe and stir fry until the time is fry.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ma Ti Yao Hua