Hot kidney flower (pickled pepper flavor):
Slice the kidney to remove the waist and peel off the white film; Cut squid flowers according to the knife method, wash them once, drain the water, add a little salt and water starch and grab them evenly for later use.
Chop pickled peppers, pickled ginger and garlic cloves, and cut green onions into flowers or knots for later use. Chopped powder tastes faster when oiled. Pot friends who are afraid of spicy food can choose to shred pickled peppers, ginger and garlic, and leave the pickled peppers whole. )
Put oil, a little more, fire, and add a small amount of dried peppers; Pour out the excess water of the kidney flower, and when the pot bites, put it in the pot and stir fry for a few times (about 3 seconds).
Quickly pour the pickled ginger, pickled pepper and minced garlic into the pot, stir well, then add the green onions, and turn off the heat and take off the pot after the whole mixture is stirred well. (Generally speaking, it takes about 10 second from putting the kidney flower in the pot to taking it out for the last time. )