Hot kidney flower is a classic home-cooked dish in Sichuan cuisine, mainly made with pork loin as the main ingredient. Here's a common practice:
Ingredients: Ingredients: 400 grams of fresh pork loin, 50 grams of fresh winter bamboo shoots, and an appropriate amount of water fungus.
Seasoning: 15 grams of pickled pepper, 15 grams of soy sauce, 10 grams of rice wine, 2 grams of salt, 5 grams of sugar, pepper, vinegar, sesame oil, green onion, ginger, garlic, starch.
Steps:1Wash the fresh pork loin, remove the fascia and loin, and cut it into a loin shape.
2.Slice the fresh winter bamboo shoots, remove the stems of the water fungus and tear it into small pieces, remove the seeds of the pickled pepper and cut it into sections, cut the green onion into horse ear segments, and slice the ginger and garlic for later use.
3.Heat the pan, pour in an appropriate amount of oil, put in the pickled pepper, ginger and garlic boiling pot, and then add the bean paste and stir-fry until fragrant.
4.Add the kidney flower and stir-fry until the kidney flower is bent and broken, then remove it and set aside.
5.Leave a little base oil in the pot, add fresh winter bamboo shoots and water fungus and stir-fry evenly.
6.Put the fried kidney flowers back into the pot, add soy sauce, rice wine, salt, sugar, pepper, vinegar and other seasonings and stir-fry evenly.
7.Finally, add an appropriate amount of starch water to thicken, drizzle with sesame oil, and sprinkle with chopped green onions.
The hot kidney flower made in this way has a tender taste, delicious taste, spicy and delicious. You can adjust the amount of seasoning according to your personal taste.
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