Step 1: Cut the cleaned kidney in half, and then gently cut off the white fascia inside the kidney flower.

PS: Remember to remove the white fascia, otherwise the waist flower will have a strong coquettish smell and taste terrible.

Step 2: Cut it into a dense flower knife with a knife, and then cut it at an angle of 90 degrees, so cut it again. This time, you have to cut it once instead of three times, and cut it into strips. So cut it in half.

Step 3: Add half a spoonful of chopped kidney flower and marinate it for about 0/0 minute, so that it can taste better, remove the fishy smell of kidney flower and fry it for a while.

Step 3: Add a spoonful of balsamic vinegar, a spoonful of cooking wine, a little white pepper and a little starch after pickling, and then marinate for about 10 minute.

Step 4: Cut an onion into pieces during curing the kidney, and then cut the green pepper and red pepper into pieces of the same size. Garlic and ginger are cut into powder, onion is cut into chopped green onion, and onion leaves are cut into onion segments for later use.

Step 5: Take the pot. Put a small amount of water into the pot. After the water boils, put the kidney flower into the pot. It will be rolled up in about 15 seconds. At this time, scoop it up with a colander and put it in a small basin for later use.

PS: Be careful not to take too long to blanch the kidney flower, otherwise it will get old and not delicious.

Step 6: Put a little oil in the pot, add chopped green onion, Jiang Mo, minced garlic and bean paste, and stir-fry until the bean paste is fried to red oil, then add onion and stir-fry over high fire.

Step 7: Stir-fry the onion until it is almost finished. Add green pepper slices and red pepper slices and continue to stir fry a few times. After frying, pour the kidney flower into good water and continue frying.

Step 8: Stir-fry the kidney flower evenly, add appropriate amount of salt, oyster sauce and previously cut onion segments, continue to stir-fry for a few times, and turn off the heat and take out the pot. This delicious fried kidney flower is ready.

The most important thing for us to make this fried kidney flower at home is how to deal with the problem of kidney flower. The red and white skin of the kidney must not be left at all. When blanching, you should grasp the time, and take out the waist flower as soon as it is rolled up, so that it can be tender, smooth and delicious.