stir-fried spinach kidney: raw materials: spinach 25g, pork kidney 15g, peanut oil 25g (actual consumption 5g), soy sauce 15g, salt 3g, cooking wine 1g, monosodium glutamate 2g, chopped green onion 1g, Jiang Mo 5g, wet starch 2g, dry starch 5g, and appropriate amount of fresh soup.

practice: remove the roots and old leaves from the spinach, wash it, and cut it into 3cm segments for later use. Wash the pork loin, cut it in half, remove the smell from the waist, put a cross knife on it, cut it into squares, put it into a bowl, add cooking wine, a little soy sauce, monosodium glutamate, Jiang Mo and a little starch, grab and mix evenly, and pickle and size. Put the pot on the fire, put the oil on it until it is 5% to 6% hot, scatter the pulped pork loin, spread it with chopsticks, and slide it until the pork loin blooms and rises to the oil surface. When it is 7% to 8% ripe, take out the colander to control the oil. Leave a proper amount of oil in the original pot. When it is 8% hot, add chopped green onion and spinach, stir-fry quickly for a few times, and immediately add salt, monosodium glutamate, a little fresh soup and smooth pork loin, and mix well. After the juice is boiled, thicken it with wet starch. When the juice thickens, put it in a plate.

features and functions: this product is smooth, tender, salty and fragrant, fresh and strong. Pig kidney is flat and salty, and has the effect of tonifying kidney and strengthening yang, which is very beneficial for constipation patients with physical deficiency.