Fried kidney flower is a famous dish of Shandong Han nationality and belongs to Shandong cuisine. It's a home-cooked dish, with pork loin as the main ingredient. The characteristics after stir-frying are fresh, mellow and smooth. It has high nutritional value. The difficulty in making fried kidney flowers lies in whether the coquettish smell is removed and whether the taste is tender and crisp. Side dishes and condiments vary from place to place, and their tastes are sweet, sour, salty and spicy.

manufacturing method

Method 1

Two fresh pork loins, about 250g, three red peppers, ginger, salt, chicken powder and plants.

stir-fried kidney

Oil, vinegar, cooking wine, onion and corn flour are all suitable. Cut the pork loin in half, remove the waist, cut it into flowers, shred the ginger and red pepper, and dice the onion. Remove blood from kidney flower, add ginger, soy sauce, cooking wine, vinegar, salt, raw powder and chicken powder for pickling. Add red pepper to the hot pot and stir-fry until it is 80% cooked. Put vegetable oil in the pot, bring it to a boil, pour in the marinated pork loin, and stir fry over high fire. When it's 80% ripe, add red pepper, a little oil, pepper and salt, and then add a little chicken powder and raw onion, and then serve. It's best to add a little Chili sauce to this dish in Hunan.

Method 2

400g pork loin, auricularia auricula10g, 25g winter bamboo shoots, 75g oil, 5g soy sauce10g onion, 5g ginger juice, 8g cooking wine, 3g monosodium glutamate, 5g garlic slices, soup and starch. A piece of pork loin is peeled in the middle, and the wheat ear flower knife is cut into pieces. Wash the fungus and cut the winter bamboo shoots into pieces slightly smaller than the waist flowers. Put the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl and mix them into thick juice. Blanch the fungus with boiling water first, and then control the water. Stir-fry for a long time, put oil on the fire until it is 70% to 80% hot, add the cooked kidney flower, quickly control the oil when it is slightly slippery, scoop in the base oil, add the chopped green onion, stir-fry, pour the sauce on the kidney flower, fungus and winter bamboo shoots, stir-fry quickly and pour the cooked oil for a long time.

Method 3

Qianwei (Bao Gong) kidney flower: use two fresh pork kidneys of the day (that is, put them in the refrigerator as soon as you buy them), cut them in the middle, and cut off the deep red part in the middle. 2) After washing, cut into chrysanthemum strips, and then prepare Guizhou dried Chili 10g (it can be made in other places, but it tastes worse), and appropriate amount of shredded garlic (or garlic). 3) Put oil in the pot, and put it immediately when the oil temperature reaches nine.

stir-fried kidney

Cut the pork tenderloin, put it in the pot, turn it over constantly, and wait until there is no blood on the surface of the pork tenderloin (pork tenderloin will affect the taste for a long time), and then take it out of the pot for use. 4) Put the dried chilies into the oil (the oil temperature is about 80%), fry them until the color is slightly dark (not burnt), and take them out of the pot for later use. 5) If you prepare garlic (not garlic seedlings), put green pepper and red pepper now. Add salt and monosodium glutamate, a little soy sauce (coloring), and a little sugar (to improve the taste, you can't eat sweet), and stir fry quickly. 6) If you are preparing garlic seedlings, put them in front of the pot. As for the spicy taste (that is, how much dried Chili is used), you can control it yourself; To remove the natural fishy smell of kidney flower, you can add a little cooking wine or white wine, but be careful not to put it in the refrigerator, otherwise the kidney flower will be seriously fishy!