Bean and Phoenix Tail Kidney Flower
Ingredients: chives,pork loin,vegetable oil,cooking wine,balsamic vinegar,Jiang,garlic,soy sauce,red pepper,long beans,bright red pepper
Recipe Recommendations
- sour and salty
- burn
- half an hour
- simple
Steps for Bean and Phoenix Tail Kidney Flower
1
Prepare the required ingredients, cut the long beans into 10-cm-long sections, and cut bright red peppers, winter bamboo shoots, garlic, and ginger into powder for later use.
2
Remove the inner tendons of the pork loin and cut it into phoenix tail waist flower shapes.
3
Boil the oil in the pan until it is about 60% hot, add in the kidney flower and fry it quickly out of the pan, and then put the long beans into the oil pan and fry them out of the pan.
4
Leave the oil in the pan, add shredded ginger, garlic, bright red pepper, and fresh winter bamboo shoots, stir fry briefly.
5
Add in the beans and kidney flowers and stir fry.
6
Add Li Kum Kee steamed fish soy sauce.
7
Add garlic chili paste, balsamic vinegar, cooking wine, and soy sauce, thicken, sprinkle with Li Kum Kee pure sesame oil, take out of the pan and pour on the beans.