1. Be sure to choose pork tenderloin with smooth and full surface without any wounds and blood spots. Tear off the white fascia outside the pork tenderloin, then cut it in the middle to remove the white waist. This part stinks and must be removed.

2. Rinse the pork loin with clear water several times, fully remove the blood inside and prepare to change the knife. First, make a straight knife at a 45-degree angle, the distance between the knives should not exceed 5 mm, and then cut it into cross knives obliquely, and the thickness of each knife should be uniform, so as to ensure that the fried kidney flower is as tender.

3. Then cut the kidney flower into long pieces with a width of three centimeters, wash it with clear water for several times to drain the water to prepare for the taste, add 2 grams of salt and 2 grams of pepper, and the pepper can avoid the fishy smell, and the cooking wine 10 gram can remove the fishy smell, stir it evenly in one direction, then grab a pinch of starch, lock the water in the kidney, and marinate for 10 minute. The water in the kidney is relatively high, so it must be dry.

4. Prepare several garlic seedlings and cut them into sections, garlic into pieces, and ginger into diamond-shaped pieces and put them together. Grab a handful of dried peppers and a handful of pepper for later use.

5. Fast-fried dishes and bowls must be adjusted in advance. Put 2g pepper, 10g sugar, 2g soy sauce, 10g soy sauce and 15g rice vinegar into a bowl, then pour some water or clear soup and mix well. What needs attention here is not too much sugar and vinegar. The ratio is 1: 6544.

6. Add the pot to the vegetable oil sliding pot, pour out the hot oil, and add more cold oil after sliding the pot. When the oil temperature is 60% hot, pour the kidney flower, quickly slide and stir-fry until the flower turns over, and immediately pour it out.

7. Burn the oil in the pot again. When the oil temperature is 50% hot, pour in dried ginger, garlic, pepper and pepper. Stir-fry Chili peppers until they are half red and half black. At this time, a spicy smell just came out, too heavy or too light.

8. Then pour in the bowl material, hook in the flour after the fire is boiled, collect the juice until it is thick, stir-fry it in the kidney flower with strong fire, let the juice be evenly wrapped around the kidney flower, add the garlic seedlings and stir-fry it to make it fragrant, and then take it out of the pot.

Technical points:

1. Make sure the thickness is uniform when punching the flower knife, so that the fried kidney flower can be consistent with the tenderness.

2. The ratio of sugar to vinegar is 1: 1.5. If you are not sure, you can have a taste. The taste is salty and fresh, and then slightly sweet and sour.

3. After putting the pepper into the pot, be sure to master the heat and pay attention to the color of the pepper. It's better to be half black and half red, just spicy.