Preparation method one: two fresh pork kidneys, about 250 grams, 3 red peppers, appropriate amounts of ginger, salt, chicken powder, vegetable oil, vinegar, cooking wine, green onions, and cornstarch. Cut the pork kidneys into two halves, remove the odor from the kidneys, cut them into flower shapes, shred the ginger and red pepper, and dice the green onion. Remove the blood from the kidney flowers, add ginger, soy sauce, cooking wine, vinegar, salt, cornstarch, and chicken powder to marinate. Add red pepper to the hot pot and stir-fry until cooked. Put vegetable oil in the pot and bring to a boil. Pour in the marinated pork kidney flowers and stir-fry over high heat. When ripe, add red pepper, add a small amount of oil, pepper, salt, and add a little chicken powder and raw green onions before putting it in the pot. Adding a little chili sauce to this Hunan dish makes it even more delicious.

Preparation method two: 400g pork kidney, 10g fungus, 25g winter bamboo shoot slices, 75g oil, 10g soy sauce, 5g green onion, 5g ginger juice, 8g cooking wine, 3g MSG, 5 grams of garlic slices, appropriate amounts of soup and starch. Slice the pork kidneys in the middle to remove the smell, pierce the wheat ears with a knife, and then cut into pieces. Wash the fungus and cut the winter bamboo shoots into pieces slightly smaller than the kidney flowers. Put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices, and starch into a bowl to make a thick sauce. First, blanch the kidney flowers and fungus separately in boiling water and then control the water. Stir-fry for a long time, add oil and heat until 7-8% hot, add the starched kidneys, smooth slightly to quickly control the oil, leave the bottom oil with a spoon, add chopped green onion, stir-fry, lower kidneys, fungus, winter bamboo shoots, pour in the gravy and stir-fry over high heat , pour the cooked oil over it for a long time.