the middle piece of pork kidney is peeled off, and then cut into pieces. Wash the fungus and cut the winter bamboo shoots into pieces slightly smaller than the waist flowers. Put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into the bowl to make a thick juice. Blanch the auricularia auricula with boiling water first and then control the water. Stir-fry for a long time, put the oil on the fire and heat it to 7-8%, put in the cooked kidney flower, control the oil quickly when it is slightly slippery, spoon in the bottom oil, add the chopped green onion, stir-fry the fragrant, lower kidney flower, fungus, winter bamboo shoots and pour the sauce, stir-fry quickly and pour the cooked oil for a long time.

Practice/steps:

1. Slice the pork kidney, remove the kidney seeds, cut into cross knives for later use, slice the green pepper and ginger slices;

2. Remove the oil from the pan. When the oil temperature reaches 5%, fry the pork kidneys for 2 minutes and take them out.

3. Leave the bottom oil in the pot. When the temperature reaches about 5% again, add the green leaf kimchi, stir-fry for 1 minute, and pour in the green pepper, ginger slices and garlic slices.

first, tear off the waist coat, then split it from the middle piece, and remove the waist smell separately, which is the white and red part in the middle. Then lay it flat, face up, and pour a little water, which won't touch the knife. Then the oblique knife cuts down to two-thirds of the waist piece at about 3 degrees. Finally, the straight knife cuts down two-thirds, and the 4th and 5th knives break when the straight knife cuts. Pieces of kidney flowers are cut into pieces. Then it can be served with green peppers, carrots and garlic. Sizing the kidney flower with salt and cooking wine with dry and wet starch, adding 6% hot oil, and cooking. Stir-fry the ingredients and add the kidney flower to collect the juice.

step one, tear off the waist coat. step two, split it from the middle piece. Three steps are taken to remove the waist, which is the white and red part in the middle. Then lay it flat, face up, and pour a little water, which won't touch the knife. Then the oblique knife cuts down to two-thirds of the waist piece at about 3 degrees. Finally, the straight knife cuts down two-thirds, and the 4th and 5th knives break when the straight knife cuts. Pieces of kidney flowers are cut into pieces. Then it can be served with green peppers, carrots and garlic. Sizing the kidney flower with salt and cooking wine with dry and wet starch, adding 6% hot oil, and cooking. Stir-fry the ingredients and add the kidney flower to collect the juice.

first, fry the pan, then add the cooked rapeseed oil, the oil temperature is 6%, then add the ginger and pickled pepper, and then add the kidney flower. When the fire is about to change color, quickly pour in the green onion and stir it for a few times, and then take it out of the pan and put it on the plate. This process will be completed in five or six seconds. The fried kidney flower is tender, crisp and delicious!