Stir-fried kidneys

Overview

Three Stooges, plus Zhuge Liang

Tags

• hot dishes
• home cooking
• cooking wine
• edible oil
• light soy sauce
• msg
• old soy sauce
• onions
• starch
• sugar
• vinegar
• carrot
• green pepper
• kidney
• salt

Ingredients

Steps

1. 1 The kidneys are usually handled by the market for help. I won’t go into details. The main thing is to cut the kidneys when you get back. First lay 1/4 of the kidneys flat and cut them at an angle of 45 degrees. Do not cut them off. After cutting, turn the kidneys sideways and make a cross with them before continuing to cut (the knife can cut slightly shallower, the kidneys are very tender). After cutting twice, you can cut the kidneys into 2-3cm wide. Then add two tablespoons of salt and cooking wine and wash twice, rinse with water and set aside

   

2. 2 Boil water, add cooking wine and ginger slices. After boiling, blanch the kidneys. If the color changes slightly, take it out with a slotted spoon and set aside. Take another pot (I can only pour out the water and wash it before adding it), add 200ml cooking oil. When the oil temperature reaches 70%, pour in the drained kidneys, roll in the oil, and take it out with a slotted spoon

   

3. 3 Leave some oil in the pot, add side dishes, carrots, green peppers, and onions, stir-fry until fragrant, add some salt and stir-fry out the water

   

4. 4 After the side dishes are stir-fried, add the kidneys and stir-fry, a small spoonful of cooking wine, light soy sauce, a small spoonful of brown sugar, and a little vinegar

   

5. 5 Add starch to half a bowl of water to make it thinner. Add a spoonful of dark soy sauce to the bowl, mix well, and pour directly into the pot until the soup dries up

   

6. 6 The kidneys are so crispy and tender that one plate is not enough!