In Chinese cooking, cooking usually catches fire because of the volatilization of oil molecules, and the scene is very beautiful. However, it takes a lot of experience to master the oil temperature, time and temperature of frying. It is easy to get rusty if it is too urgent, and it will make the ingredients lose their tender and crisp feeling if it takes too long. Is a method that chefs in China must master. stir-fried kidney

Stir-fried kidney flower raw materials:

Ingredients: pork loin (350g) Accessories: water chestnut (70g) Seasonings: onion (10g), garlic (10g), ginger (10g), soy sauce (10g) and sugar (5g).

Preparation method of fried kidney flower:

1. Wash the pork tenderloin, remove the membrane, split it in two with a flat knife, remove the tendons in the middle, and then soak it in clear water (with a little pepper) for 3 to 4 hours to remove the shy smell;

2. Place the soaked kidney on a smooth surface and cut it into kidney flower pieces with a width of 2.5 cm;

3. Slice water chestnut (water chestnut);

4. Cut the onion into firecrackers and cut the onion and garlic into rice;

5. Soy sauce, sugar, garlic, onion, monosodium glutamate, pepper, sesame oil, white vinegar and wet starch are mixed into marinade for later use;

6. Put the pot on the fire, pour the cooking oil into the hot pot, pour the cut kidney flower when it is 80% hot, and pour it into the colander to drain the oil after frying;

7. Leave the remaining oil in the pot, put it back on the fire, add the prepared marinade, stir in the same direction, immediately pour the pork tenderloin soaked in oil, turn the pot over and pour the bright oil.

note:

1. The cooking oil temperature should be high and the action should be fast;

2. Due to the processing of lubricating oil, 700g of peanut oil should be prepared.