Ingredients:

Ingredients: pork kidney (350g)

Accessories: water chestnut (70g)

Seasoning: green onion (10g), garlic (10g), ginger (10g), soy sauce (10g), white sugar (5g), white vinegar (10g) and starch.

Steps:

1. Wash the pork loin to remove the membrane, cut it in half with a flat knife, remove the tendons in the middle, and then soak it in clean water (add a few prickly ash) for 3 to 4 hours to remove the smell of shame.

2. Put the soaked kidney on the smooth surface and cross-cut the kidney flower block with a width of 2.5 cm.

3. Slice water chestnut.

4. Cut the onion and firecrackers. 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. Place the pot on a strong fire, and pour cooking oil into the hot pot. When it is 80% hot, pour the cut kidney flower, and pour it into the colander to drain the oil.

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