Remove the film and white directly, without the whole bubble, but the knife should be sharp enough to be smooth. After slicing, squeeze and wash with clear water for several times, marinate with salt, garlic, ginger, onion, beer and a little starch for 10 minute, and put hot oil into dried Chili and stir fry directly. Finally, it should be emphasized that if you soak in water in the refrigerator for more than two days, the copied kidney will not taste good and you will lose your kidney.
Cut the washed kidney flower in half from the middle, and then gently peel off the white tendons inside the kidney flower (the tendons must be removed, otherwise it will smell fishy). When frying kidney flowers, you don't need blisters. The most important thing is to cut the kidney and remove the white matter. Otherwise, the fried kidney flower is not only not fragrant, but also leaves an unbearable smell of urine.
Wash the bought kidney and cut it open. Don't soak in water. Remove all the white tendons and tendons inside. Wash it. First cut the kidney vertically, then cut it horizontally, and cut it off for the second time. Then marinate with cooking wine, soy sauce, Jiang Mo, pepper and salt for a while. Add cooking oil, pour out the blanched kidney, and add Sichuan pickled pepper, onion and ginger slices. When the oil temperature is 70% hot, pour the kidney flower into the pot (be careful not to burn oil, because the oil temperature is high, which makes the kidney flower crisp and refreshing), take it out of the pot for about one minute, quickly slide it to 7-8 minutes with boiling oil, and then take it out of the pot for later use. Add ingredients and side dishes, stir-fry, pour in kidney flowers, and then go abroad to enjoy.