Sauted kidney flower(bao yao hua )

Sauted kidney flower

Introduction:

"I especially like to eat the" parts "of animals, such as hooves, claws, tails and ears. They taste good, but it's very troublesome to clean them up. Last time, it took half a day to clean the small intestine of pig for making sausage. Hard work is hard work. For the sake of delicious food, everything is nothing

Production steps:

Step 1: wash raw and auxiliary materials, open Auricularia auricula with warm water.

Step 2: remove the skin of the pig's waist, cut it into two pieces from the middle, remove the waist bash (the white part on the inside), draw a cross knife on the skin (the smooth side), then cut it into 3cm square pieces, soak it in clean water for a while, wash it clean, drain the water, and marinate it with salt and starch for 10 minutes. Slice the cucumber, tear the fungus into small pieces, chop the onion and garlic.

Step 3: heat the pan, add oil, add onion and garlic, stir fry the kidney flower, and add vinegar.

Step 4: add agaric and cucumber slices, stir fry a little, then cook in the soup (water can be used instead), soy sauce, starch mixed juice, stir fry a few times, after the juice wrapped in cashew can be out of the pot.

Materials required:

Pork loin: 2

Cucumber: 1

Auricularia auricula: 3

Scallion: 1

Garlic: 3-5 petals

Salt: right amount

Starch: right amount

Vinegar: right amount

Soy sauce: moderate

Vegetable oil: right amount

Soup: right amount

Note: 1, cashew must be cut to moderate size, big is not easy to mature, small is not good-looking. 2. The time of frying cucumber slices should not be too long. The characteristic of this dish is crisp and tender, and it is too bad to fry. 3. In the second step, it is mentioned that the kidney flower is soaked in water to remove the fishy smell. The role of vinegar is also here. If you want to be simple, it's OK to add wine when pickling, but the taste is different. Friends who are willing to try can choose by themselves.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bao Yao Hua