Pig kidney, also known as pig kidney. Containing zinc, iron, copper, phosphorus, B vitamins, vitamin C, protein, fat, etc., it is a food with high zinc content. Traditional Chinese medicine believes that pig kidneys are salty and have the effect of nourishing yin and nourishing the kidneys. It is suitable for women with kidney deficiency and heat and poor sexual desire. "Compendium of Materia Medica" points out: "People with kidney deficiency and heat should eat it; if the kidneys have deficiency and cold, it is not suitable." For people with low sexual desire caused by kidney deficiency and heat, regular consumption of pig kidney can increase sexual excitement.

Ingredients: pork kidney, cucumber, ginger, onion, garlic, soaked red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil

Production Process:

1. Cut the pork kidneys into two flat pieces, remove the oily skin and kidney smell, first cut them diagonally with a reverse knife, then cut them with a straight knife into an eyebrow shape with three knives and one cut. Code the salt and wet starch. Taste sizing. Wash the cucumber, remove the core and cut into strips. Mix salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch, and fresh soup into a sauce.

2. Heat oil in a pot until cooked, add kidney flowers and stir-fry until loose. Add ginger, garlic, green onion, pickled red pepper and cucumber strips and stir-fry evenly. Cook until the juice is reduced. Remove from pot and serve on a plate.

However, do not use a non-stick pan when making hot-fried kidneys. The temperature of making hot-fried kidneys will be very high. When the temperature exceeds 260 degrees, the Teflon coating of the non-stick pan will release carcinogens. Just use an ordinary iron pot.

Ingredients: Clean beef tenderloin, garlic sprouts, green bamboo shoot tips, celery, ginger rice, garlic rice, Pixian watercress, dried chili pepper, Sichuan peppercorns, Sichuan salt, soy sauce, broth, wet starch, MSG , mixed oil.

Method:

1. Cut the beef ribs into 4 cm long, 2.2 cm wide and 0.2 cm thick slices;

2. Cut garlic sprouts and celery into pieces Cut the lettuce tips into 10 cm long sections;

3. Put a little oil in a hot pot, fry the seeded dried chili peppers and Sichuan peppercorns in the pot, scoop them up and put them on the cutting board Chop it into pieces;

4. Put the wok on the fire, add mixed oil to heat, add garlic sprouts, celery, and lettuce tips, stir-fry until raw and add salt, remove from the pot and place on a plate;

5. Put the wok on high heat, add the mixed oil and heat it until it is 40% hot. Add the Pixian bean paste and stir-fry until fragrant. Add minced ginger and minced garlic and stir-fry until fragrant. Add the broth and bring to a boil. Remove the coarse residue. , add Sichuan salt and soy sauce and stir-fry evenly;

6. Add salt to the beef slices, shake the wet starch evenly and put it in the pot, use chopsticks to spread it gently, wait until the beef is stretched and cooked and the soup is thick, Remove from the pot and spoon it onto the vegetables, sprinkle the chopped chili and Sichuan peppercorns on top, and then pour in the mixed oil that has been heated to 70% heat and serve.