Double deodorization hot kidney flower(shuang zhong chu yi wei huo bao yao hua )

Double deodorization hot kidney flower

Introduction:

"It's heavy to get rid of the smell, but it doesn't have any peculiar smell, and it's very popular with people who are afraid of peculiar smell..."

Production steps:

Step 1: wash the pork loin, remove the white and dark red parts.

Step 2: play wheat flower knife.

Step 3: become a flower.

Step 4: make the waist of the flower knife and cut it into diamond strips.

Step 5: effect.

Step 6: cut scallion into sections, slice ginger, cut cucumber and carrot into Ivory shape (forget to shoot cucumber and carrot), tear agaric into small pieces.

Step 7: the first taste: scallion cut section, add pepper, cooking wine, ginger and pork loin bubble together, soak for two hours.

Step 8: the second deodorization: add water to the pot, add scallion, ginger, pepper and bring to a boil.

Step 9: after the water boils, add the cashew and blanch it for a while. When you see the heat, take a shovel and scratch it out.

Step 10: mix the ingredients in the seasoning table into a uniform juice, and then add the scallion.

Step 11: heat the oil in the pan.

Step 12: stir fry the cucumber, add the garlic juice.

Step 13: add cashew, stir fry a few times, then out of the pot.

Materials required:

Pig kidney: 2

Auricularia auricula: right amount

Carrot: right amount

Cucumber: moderate

Garlic slices: appropriate amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: 2 spoons

Cooking wine: 2 spoons

Veteran: 1 / 2 spoon

Vinegar: 1 / 3 spoon

Salt: 1 spoon

Starch: 3 spoons

Note: 1: the kidney is very dirty, and the water is very mixed after soaking, so it should be washed. 2: the juice is adjusted in advance to save time, and the kidney will not be fried. 3: it is very safe for me to remove the taste twice, and the relatives who are afraid of the taste will not feel the taste. 3: the spoon is the kind in the seasoning box

Production difficulty: simple

Technology: explosion

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Shuang Zhong Chu Yi Wei Huo Bao Yao Hua