1, blanching pork loin can remove the fishy and tawdry taste, and the color of fried is brighter. Non-blanched pork loin has a fresher and more tender texture.

2, pork waist generally refers to pork waist, that is, pig kidney, containing protein, fat, carbohydrates, calcium, phosphorus, iron and vitamins and other nutrients. Pork waist can be used for frying, popping, deep-frying, choking, mixing, etc., such as fried waist flower, "Kung Pao Waist Block" and so on.