Sauteed Pig Kidney(huo bao yao hua )

Sauteed Pig Kidney

Introduction:

"Hot kidney flower belongs to Sichuan cuisine, and its main ingredient is pork loin. There is a dish in Sichuan cuisine called "hot series". With the big fire of beeping and frying, the dishes are fresh and bright, which makes people have a great appetite

Production steps:

Step 1: wash the pork loin, remove the fascia and waist Sao and cut into kidney flowers. Add cooking wine and starch for 10 minutes.

Step 2: wash green pepper, onion and scallion, cut into sections and set aside.

Step 3: wash pepper, ginger and garlic and cut into small pieces.

Step 4: heat the pan, heat the oil, add pepper, Chinese prickly ash, ginger and garlic, and then add the bean paste to the pan.

Step 5: stir fry the cashew, bend the cashew and shovel it out.

Step 6: stir fry with green pepper, onion and scallion.

Step 7: add cashew and stir fry for 10 seconds, then turn off the fire and put it on the plate.

Step 8: Spicy crispy hot kidney.

Materials required:

Pork loin: 250g

Green pepper: 150g

Onion: 50g

Scallion: 50g

Dry pepper: 20g

Zanthoxylum bungeanum: 10g

Ginger: 10g

Garlic: 10g

Bean paste: 25g

Vegetable oil: 50g

Cooking wine: 50g

Starch: 20g

Note: 1. Pig waist must be completely removed fascia and waist Sao, with cooking wine code flavor, so as to remove the smell. 2. The content of cholesterol in pork loin is high. Don't eat it often.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Huo Bao Yao Hua