1. Ingredients: pork loin, pickled peppers, shredded ginger, green onions, garlic slices, and dried Sichuan peppercorns.

2. Seasoning: cooking wine, light soy sauce, balsamic vinegar, sugar, monosodium glutamate, salt, water starch, sesame oil.

3. Clean the pork loin, then use a knife to cut the middle piece into two parts, and remove the white fat and dark red part inside.

4. Cut the pork loin into vertical strips first, do not cut off the bottom. After cutting, cut it crosswise, and then cut it into strips of appropriate size; cut the pork loin Rinse with water, then drain and set aside.

5. Add water starch, salt, and cooking wine to the kidneys and set aside; cut the pickled peppers into shreds and the green onions into sections; take a small bowl and add light soy sauce, rice vinegar, sugar, MSG, and water. Starch and sesame oil, mix well and set aside.

6. Put oil in the pot and heat it over high heat. When the oil is 70% hot, add dried Sichuan peppercorns, shredded ginger, garlic slices and pickled pepper shreds, and stir-fry until the red oil and aroma are released.

7. Then pour in the kidney flowers, stir-fry quickly for 10 seconds, then pour in the prepared juice, stir-fry a few times quickly, and turn off the heat when the juice is evenly wrapped around the kidney flowers.