How to make stir-fried kidneys,
Materials
2 pork loin, 5 slices of ginger, appropriate amount of garlic, appropriate amount of onion, 2 spoons of cooking wine, appropriate amount of light soy sauce, Appropriate amount of salt and appropriate amount of chili
Method
1. When you buy the kidney flower and bring it home, remove the white tendons first, otherwise it will taste like urine. And soak it in more water and change the water frequently to reduce the smell of kidney flowers.
2. Cut the kidneys into slices, make cross cuts on the smooth surface, and cut into small pieces. Add a little cooking wine to boiling water, blanch the kidneys, take them out, and soak them in cold water immediately.
3. Heat the oil, sauté the ginger, garlic and chili until fragrant, add the kidney flowers and stir-fry briefly.
4. Add cooking wine and cook over low heat for 4 minutes.
5. Then add onions or garlic and stir-fry, add light soy sauce and salt to taste, then turn off the heat and serve.
Method 2, fried kidney with sesame oil and yellow pepper
Materials
1 pair of pork loins, 30 grams of ginger slices, 10 grams of medicinal materials, 10 grams of wolfberry, black 1 tablespoon sesame oil, 1 teaspoon salt, 1 tablespoon rice wine
Method
1. Cut the pork loin, cut off the white tissue with red tendons, and then cut it into oblique blades Shape, blanch in boiling water for 30 seconds, then take out cold water to remove the fishy smell and cool down.
2. Heat a pot to about 80℃, pour in black sesame oil, put the ginger slices into the pot and sauté until fragrant, add 1 bowl of water and all the Chinese medicinal materials and bring to a boil for about 3 minutes, then add kidney flowers, Add salt and cooking rice wine and cook for about 5 minutes.
Method three, stir-fried kidneys
Ingredients
200 grams of pork kidneys, 30 grams each of winter bamboo shoot slices, green and red pepper slices, water-coated fungus, garlic 2 tablespoons sliced ??green onion, 1 tablespoon minced green onion, 10 grams seasoning soy sauce, appropriate amount of refined salt, a little MSG, 20 grams Shaoxing wine, half a bowl of fresh soup, 2 tablespoons water starch, 1 teaspoon vinegar, 1 teaspoon sesame oil
Method
1. Wash the kidneys, cut them in half, remove the smell of the kidneys, cut them into wheat ears, cut them into strips 2 cm wide and 5 cm long, marinate with soy sauce and mix in the flavour. , mix well with water starch and set aside. Blanch winter bamboo shoot slices, green and red pepper slices, and water-cured fungus in boiling water.
2. Mix soy sauce, refined salt, monosodium glutamate, Shaoxing wine, fresh soup and starch water to make gravy.
3. Add oil to the wok and heat over high heat until it is 90% hot (about 225°C). Slide the kidneys into the oil until they curl up into ears of wheat and take them out quickly.
4. Leave a small amount of oil in the wok. When it is 60% hot (about 150°C), stir-fry the garlic slices and minced green onion. Add vinegar and Shaoxing wine, add winter bamboo shoot slices, Stir-fry the green and red pepper slices and water-cooked fungus briefly, pour in the gravy, then add the kidney flowers, mix well quickly, drizzle with sesame oil and serve.
Upgrading your cooking skills
Brew some Sichuan peppercorns in boiling water. After cooling, put the washed and cut kidneys into the Sichuan peppercorns water and soak them for 5 minutes. This can remove the fishy smell and prevent cooking. It will overflow with blood!