Chinese Food
Stir fried kidney
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Today, my mother-in-law sent me a pig waist. My mother. Since the start of the party, it seems that she has never been at my table in my memory. Hum. It's the first time for everything. It's hard to fry and fry. I'm sweating and sweating (in fact, I have no idea. If I can't do it well, I'll waste it). I was moved by the moment when I struggled to put it on the table. With the beautiful shaped plates that I found on the street, they can be comparable to the standard of the restaurant. They have good color, smell and shape. I've never had a cold for kidney flowers. That's the joy I had.
Cooking ingredients
Cooking Steps
Step1:Cut the loin in half from the middle. Remove the middle fascia. Spread the scalpel. After cutting, soak it in water for a few minutes. Remove some flavor. Remove it and put it into a bowl. Add wine, soy sauce, salt, sugar and starch. Mix well and marinate for a whil
Step2:Slice carrot and scallion. Cut ginger and garli
Step3:Heat the corn oil. Stir fry the ginger and garlic to make it fragrant. Stir in the carrot and onion for a few times
Step4:In order to make it quick, push the ingredients aside the pot. Add a little corn oil to the pot. After the oil is hot, put it into the kidney flower and stir fry it quickly. Then cook a little cooking wine to remove the smell. Add a little water sediment after the birth is broken. Stir and collect the juice. Sprinkle the chicken essence on the plate
Cooking tips:When the kidney flower is pickled, it will come out of the water. When the kidney flower is fried in the pot, it needs to be leached. Then it needs to be turned over quickly in a big fire. The kidney flower can only be tender and delicious when it is eaten.
