Recipe name fried kidney flower

Sichuan cuisine

Types and local characteristics

Basic features such as ears of wheat, ruddy and shiny, crisp and refreshing.

The basic materials are pork tenderloin 400g, auricularia auricula10g, winter bamboo shoots 25g, oil 75g, soy sauce10g, onion 5g, ginger juice 5g, cooking wine 8g, monosodium glutamate 3g, garlic slices 5g, soup and starch.

manufacturing process

(1) Peel the middle piece of pork tenderloin and cut it into pieces.

(2) Wash the fungus, and cut the winter bamboo shoots into pieces slightly smaller than the waist flowers.

(3) Put the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl and make it into a thick juice.

(4) Blanch the auricularia auricula with boiling water, and then control the water.

(5) Stir-fry for a long time, put the oil on a large fire until the heat is 70% to 80%, add the cooked kidney flower, control the oil slightly, scoop in the base oil, stir-fry the chopped green onion, add the kidney flower, fungus and winter bamboo shoots, and pour in the sauce to stir-fry quickly for a long time.