Fried kidney in Sichuan cuisine is a very delicious dish. Although it's delicious, it's easy to stir-fry kidneys in Sichuan cuisine. As long as you follow the recipes provided by Bian Xiao step by step, you will surely enjoy delicious dishes. Fried kidney flower is one of the most distinctive dishes in Sichuan cuisine. The following is a detailed method of frying kidney. Follow Bian Xiao to provide you with a recipe. Try it. I believe you will also become a master at making fried kidney in Sichuan cuisine! It is characterized by the appearance of wheat ears, ruddy and shiny color, crisp and refreshing. The raw 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. Cut the winter bamboo shoots into pieces slightly smaller than the waist flowers; (3) thicken the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch in a bowl; (4) blanching the auricularia auricula with boiling water respectively, and then controlling the water; (5) Stir-fry for a long time, put the oil on a big fire until it is 70% to 80% hot, then add the cooked kidney flower, and quickly control the oil when it is slightly slippery.