Waist flower is a traditional old dish. When changing the knife, it was split from the middle of the waist. Shave off the white fascia and coquettish tendons and replace them with the required flower knife or slice. Then grab it with cooking wine and throw it. After washing with clear water, the fishy smell of the waist can be removed.
Removing the white coquettish tendon is only the first step, and it is necessary to "shape" the waist flower with a new knife. Soak the cleaned kidney flower with a clean towel, add a little salt, cooking wine and wet starch, marinate for about 5 minutes, and then put it in a pot with 50% hot oil temperature until it is cooked, before the next cooking and seasoning can be carried out.
As for the "soaking in water" mentioned in the title, fresh pig kidneys don't need to be soaked in water. Just follow the above steps, and the white "Sao Jin" in the middle of the kidney must be removed, otherwise the "waist flower" will have a Sao flavor with good cooking. I mentioned above that "kidney flower is a traditional old dish" must be cleaned when cooking, in order to make delicious kidney flower. However, the new chefs have developed a novel "kidney dish" that "explodes the whole waist". Fresh kidneys are directly cut into thick slices, that is, they are no longer "split in two" and do not need to be removed in the middle.
The treatment of stench is basically the same as the "waist flower" above. Knead repeatedly with salt and cooking wine, then rinse with clear water, blanch, dry in the sun, fry, and fry with spicy and crisp and green pepper slices. Dry fragrance, tender outside, unique flavor, no foul smell at all. It's delicious.
Pig kidney has the effects of invigorating kidney and qi, dredging bladder, promoting digestion and quenching thirst. Can be used for treating lumbago due to kidney deficiency, edema, deafness, etc. It can not only satisfy appetite, but also be used for dietotherapy and health care.