Sheep kidney, also known as sheep kidney, is the kidney organ of goat or sheep viscera in cattle.
Sheep kidney is rich in protein, vitamin A, iron, phosphorus, selenium and other nutrients, and has the effects of nourishing blood, strengthening yang and tonifying kidney.
Sheep kidney is sweet and warm. It can tonify kidney qi and replenish essence. Used for kidney deficiency strain, lumbago, soreness of feet and knees, deafness, impotence and frequent urination. Can be cooked with this product alone, or with Eucommia ulmoides and Cistanche deserticola.
Sweet in taste and warm in nature. It can tonify kidney qi and replenish essence. Used for kidney deficiency strain, lumbago, soreness of feet and knees, deafness, impotence and frequent urination. Can be cooked with this product alone, or with Eucommia ulmoides and Cistanche deserticola. This product is often used to make soup and decoct soup in prescriptions such as kidney deficiency, strain, thirst and beriberi, such as Qian Jin Fang Yao, Wai Tai Secret Medicine and Shen Shi Fang.
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Stir-fried sheep kidney
1. Cut the sheep kidney in half, remove the membrane skin, cut into pieces, wash and cut into small pieces.
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2. Mix the sheep kidney with salt and yellow wine and marinate the sheep kidney slices for a while. Spare.
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3, hot pot cold oil, garlic, stir fry first.
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4. Then pour the marinated lamb kidneys into quick stir-fry.
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5. Add onions, peppers and diced carrots, stir fry, stir fry some oyster sauce, a little sugar and salt, and stir fry.
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6, the pot can be loaded.
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