Sheep kidney, also known as sheep kidney, is the kidney organ of the viscera of goat or sheep in Bovine.

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 benefit the essence. Used for kidney deficiency strain, lumbar pain, weakness of feet and knees, deafness, impotence and frequent urination. Can be cooked with this product alone, or cooked with Eucommia ulmoides and Cistanche deserticola.

Sweet in taste and warm in nature. It can tonify kidney qi and benefit the essence. Used for kidney deficiency strain, lumbar pain, weakness of feet and knees, deafness, impotence and frequent urination. Can be cooked with this product alone, or cooked with Eucommia ulmoides and Cistanche deserticola. This product is often used to make soup and decoct soup in prescriptions for kidney deficiency, strain, thirst and beriberi, such as Qianjin Yaofang, Waitai Secret Yao and Shenshi Fang.

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Stir-fried lamb kidney

1, cut the sheep kidney into two halves, remove the membrane skin, cut into pieces, rinse and cut into small pieces.

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2, sheep kidney with salt, yellow wine, mix well and marinate the sheep kidney slices for a while. Spare.

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3, hot pot cool oil, garlic, first saute.

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4. Then pour the pickled lamb kidneys into a 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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