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How to match fried kidney with Fujian cuisine?
condiments

Pork loin (1)

condiment

Onion (1 segment)

Ginger (1 small piece)

Garlic cloves (appropriate amount)

Chives (2)

Light soy sauce (moderate amount)

Salt (two trees)

Sugar (moderate amount)

Starch (1 spoon)

Cooking wine (moderate amount)

Peanut oil (half teaspoon)

kitchenware

fryer

1

Prepare materials. Slice the pork loin in two, and slice it to the waist (with the help of the store)

2

Put pork loin in clear water, add ginger slices and soak in cooking wine 15 minutes or more.

three

The soaked kidney can be washed several times. The knife is inclined at 45 degrees and weaved into parallel knife lines.

four

Turn an angle, and weave a parallel cutter line intersecting with the oblique cutter at right angles with a straight cutter.

five

Each piece becomes a long strip along the incision.

six

Let the water go.

seven

Take it out for use.

eight

Chop onion, ginger and garlic.

nine

Heat peanut oil in a pot and add onion, ginger and minced garlic.

10

Add kidney flower, stir-fry a few times, pour in 1 to get the sauce, stir-fry quickly, and take out. Because it was too fast, I didn't take photos in time.

Tip:

When the knife worker processes the pork loin, he should tear off the skin and clean the waist. When changing knives, the distance between knives should be equal and the depth should be consistent. The straight knife is 4/5 of the raw material, and the inclined knife is slightly shallow. It is advisable to change four knives per kidney. As the saying goes, "burn three and burn four", burning is burning kidney flowers: burning kidney flowers. The meaning of this sentence is: when making "burning waist flowers", the distance between straight knives is slightly wider, with three knives per waist flower, while the distance between "burning waist flowers" knives is dense, with four knives per waist flower;

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