The kidneys are fishy. I remember which master it was (perhaps Wang Zengqi? I can't remember at the moment. ) once wrote an essay, saying that what he usually does is to cut it into pieces, put it in a boiling pot and scald it. Sometimes he scalds it twice, which is called "pulling it twice", then he pours the seasoning and eats it cold. Yuan Mei once said that kidney is "dry, wood, fried tender, suspicious, not as good as simmering rotten", that is to say, kidney soup is cooked. I haven't eaten kidney soup, but I have eaten a lot of kidney with sauce. This "dry wood, fried tender doubt", can not help but make people laugh. Hot kidney flowers eat crispy ones. What does it eat when it is rotten? If you are afraid of your waist, there is nothing better in Sichuan cuisine than fried pickled peppers. Take a dozen pickled peppers, soak a piece of ginger and shred. Waist off the waist and peel off the white film. First, cut it in half, but don't cut it off. Then use the knife edge to cut it into "double flight", that is, make a clean break, or cut it into "single flight", make a clean break. Cut it carefully, wash it again, drain the water, add salt, wine, a little soy sauce, a little pepper and a little dried starch. Cut side dishes can be black fungus, magnolia slices (bamboo shoots), onions, water bamboo, green peppers and green bamboo shoots. Well, I bought a green bamboo shoot, that is, lettuce, cut it into diamond-shaped pieces, mixed with a little salt, killed the water first, and then tasted the food. Stir-fry ginger in oil pan, stir-fry kidney flower, add lettuce and stir-fry evenly. Tender and crisp. You don't have to be as suspicious as Yuan Zicai. It is delicious. This dish pays attention to quick frying. Cooking only takes two or three minutes. You can ask the butcher to handle it for you.