Fried kidney flower by Laoganma
Ingredients: chicken essence,salt,chives,chaotianjiao,pork loin,water starch,cooking wine,laoganma,ginger,oyster sauce,peanut oil,garlic,Hunan pepper
Recipe Recommendations
- pork loin appropriate amount
- Hunan pepper appropriate amount
- chaotianjiao appropriate amount
- laoganma appropriate amount
- chives appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- water starch appropriate amount
- peanut oil appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Fried kidney flower by Laoganma
1
Remove the pork waist with a knife and rinse it repeatedly. Soak in clear water for 15 minutes to further remove the blood.
2
Slice ginger and garlic, break the Chaotian peppers, cut the Hunan peppers into sections, and cut the scallion white and scallion green into sections respectively.
3
Drain the water from the pork loin and cross the knife. Marinate with oyster sauce, ginger slices, spring onion, cooking wine, and water starch for 10 minutes.
4
Remove the pan and pour enough oil. When it is 70% hot, add kidney flower and oil until cooked. Pour into a colander to drain the oil.
5
Leave the base oil in the pan, add ginger, garlic, and chopped green onion and stir-fry until fragrant.
6
Add Lao Gan Ma and stir fry quickly.
7
On high fire, add the kidney flowers and add appropriate amount of salt and chicken essence.
8
Add green onions and stir quickly for 3 seconds, turn off the heat and serve.
9
In this plate of kidney flowers, I combined the advantages of several frying methods to effectively remove the fishy smell and ensure the crispy and tender taste of the kidney flowers. It is spicy and delicious, and can be used as a accompaniment to wine dishes.