Remove the film and white directly without the whole soaking, but the knife should be sharp enough so as to proceed smoothly. After slicing, squeeze and wash with clear water for several times, marinate with salt, garlic, ginger, onion, beer and a little starch for 10 minute, and put the hot oil into the dried pepper and stir fry directly. Finally, it should be emphasized that after soaking in water for more than two days in the refrigerator, the copied kidney is not delicious and will lose its kidney.
Cut the cleaned kidney flower in half from the middle, and then gently peel off the white ribs inside the kidney flower (the ribs must be removed, otherwise it will smell fishy). When frying kidney flowers, you don't need blisters. The most important thing is to cut the kidney and remove the white matter. Otherwise, the fried kidney flower is not only not fragrant, but also leaves an unbearable urine smell.
Wash the kidneys you bought and cut them open. Don't soak in water. Remove all the white tendons and tendons inside. Wash it. First cut the kidney vertically, then cross-cut it and cut it off for the second time. Then marinate with cooking wine, soy sauce, Jiang Mo, pepper and salt for a while. Add cooking oil, pour out the blanched kidney, and add Sichuan pickled pepper, onion and ginger. When the oil temperature is 70% hot, pour the kidney flower into the pot (be careful not to burn oil, because the oil temperature is higher, so the kidney flower is more brittle and refreshing), take it out of the pot after about one minute, and quickly slide it with boiling oil for 7-8 minutes to cook it, and then take it out of the pot for later use. Add ingredients and side dishes, stir-fry, pour into the kidney flower, and then go abroad to enjoy.