A piece of pork loin is peeled in the middle, and the wheat ear flower knife is cut into pieces. Wash the fungus and cut the winter bamboo shoots into pieces slightly smaller than the waist flowers. Put the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl and mix them into thick juice. Blanch the fungus with boiling water first, and then control the water. Stir-fry for a long time, put oil on the fire until it is 70% to 80% hot, add the cooked kidney flower, quickly control the oil when it is slightly slippery, scoop in the base oil, add the chopped green onion, stir-fry, pour the sauce on the kidney flower, fungus and winter bamboo shoots, stir-fry quickly and pour the cooked oil for a long time.

Exercise/Step:

1. Slice pork loin, remove the loin, cut into cross knives for later use, and slice green pepper and ginger;

2, the oil in the pot, the oil temperature is 50% hot, put in the pork loin and fry for 2 minutes, and remove it;

3. Leave the bottom oil in the pot. When the temperature reaches about 50%, add the green leaf pickle and heat it again. Fry it for 1 min, then pour in the green pepper, ginger and garlic and slice it.

Tear off the coat at the waist first, then separate it from the middle piece, and remove the waist flavor separately, that is, the white and red parts in the middle. Then lay flat, face up, and pour some water so as not to touch the knife. Then the oblique knife cuts two-thirds of the waist piece at an angle of about 30 degrees. Finally, the straight knife cut off two-thirds, and the fourth and fifth knives were broken when the straight knife cut. Cut the kidney flower into pieces. Then it can be served with green peppers, carrots and garlic. The kidney flower is sized with salt, cooked with dry and wet starch, added with 60% hot oil, and cooked. Stir-fry the ingredients, add the kidney flower and collect the juice.

The first step is to tear off the coat on the waist, and the second step is to remove it from the middle piece. Remove the waist in three steps, that is, the white and red part in the middle. Then lay flat, face up, and pour some water so as not to touch the knife. Then the oblique knife cuts two-thirds of the waist piece at an angle of about 30 degrees. Finally, the straight knife cut off two-thirds, and the fourth and fifth knives were broken when the straight knife cut. Cut the kidney flower into pieces. Then it can be served with green peppers, carrots and garlic. The kidney flower is sized with salt, cooked with dry and wet starch, added with 60% hot oil, and cooked. Stir-fry the ingredients, add the kidney flower and collect the juice.

Stir-fry first, add cooked rapeseed oil, the oil temperature is 60%, add ginger pickled pepper, and then add kidney flower. When the fire is about to change color, quickly pour in the onion section and stir-fry it a few times, then take it out of the pot and put it on the plate. This process is completed in five or six seconds. The fried kidney flower is tender, crisp and delicious!