Kongbao kidney flower is a Beijing dish made from pork kidney. It is made from stir-fried pork loin, bamboo shoots, dried chili peppers, etc.

1. Production Materials

Main Ingredients: 200g Pork Kidneys

Accessory Ingredients: Chili (red, pointed, dry) 5g Sichuan peppercorns 10g 20g green onions 20 grams of ginger, 20 grams of garlic

Seasoning: 30 grams of white sugar, 20 grams of vinegar, 10 grams of soy sauce, 10 grams of rice wine, 10 grams of salt, 2 grams of MSG, 3 grams of starch (peas), 20 grams of lard (refined), 50 grams

2. Production process

1. Wash and cut the green onions into sections; wash and slice the ginger and garlic; add starch and water to make a gravy and set aside; cut the pork loin in the middle with a knife, and then use Clean off the waist with the tip of the knife, use a cross knife on one side, cut into strips four centimeters long and three centimeters wide, mix well with refined salt and water starch, cut the pepper into small pieces, add sugar, vinegar, soy sauce, Shaoxing wine, refined salt, Mix monosodium glutamate and water starch into juice.

2. Turn on the wok over high heat, scoop in the cooked lard and heat it until it is 60% hot. Add the chili peppers and Sichuan peppercorns to the pan. When they are fragrant, add the kidneys and stir-fry for a while. Add the green onions, ginger, Put the garlic into the pot, add the mixed juice, and stir-fry until cooked.