Hot waist flower
Overview
As a true Chongqing native, I finally made a local dish today. The bright red chili can't help but make people's mouth water. It’s not that the restaurant doesn’t cook Sichuan cuisine, it’s just that there are so many varieties of Sichuan cuisine that I can’t eat them all at once. In Chongqing, the streets are filled with the taste of hot pot, skewers, hot and sour noodles, and Chongqing noodles. Each one has a different taste. It is no exaggeration to say that you cannot find two restaurants with the same taste in Chongqing. There are really a hundred restaurants and a hundred kinds of flavors. Speaking of our Chongqing people’s self-consciousness, choosing fresh and high-quality raw materials is a no-brainer when it comes to cooking. In addition to first-class ingredients, seasonings are what we value even more. Whether it’s Chongqing noodles or the classic hot and sour noodles, in one bowl, half of it is noodles and vermicelli, and half is half of the food. Sometimes when I go out to eat, I actually get the feeling that instead of saying we are eating food, we are tasting the seasonings (here mainly refers to Sichuan peppercorns, chili peppers and other ingredients). It looks like the hot temperament of Chongqing girls. I think the biggest highlight of Sichuan cuisine is eating with rice. The bright red chili peppers, numbing Sichuan peppercorns, hot and sour pickled peppers, and all kinds of spices whet your appetite and make you want to eat an extra bowl of rice. Sichuan cuisine is characterized by numbness, spicyness and aroma, and is good at cooking using stir-fried, dry-roasted, stir-fried, hot-fried and other cooking methods. I prefer the popular series of dishes, because although these dishes are simple to make, they are no less impressive. What I’m cooking for you today is a classic dish in the popular series of dishes - hot kidneys. To make this dish, you need to pay attention to the heat, add more oil, stir-fry over high heat, and stir-fry quickly to ensure the texture of the dish is crisp and tender. The prerequisite for tenderness is fast, and the heat must be accurate. One second less will make it raw, and one second more will make it cooked. It is a living skill. The popular pork waist that can be made in just ten seconds is not only super filling, super refreshing, but also good for the body. Pork waist contains protein, fat, carbohydrates and vitamins, etc., which has the effect of strengthening the kidneys, replenishing the waist, and regulating kidney qi. It is a home-cooked dish suitable for all ages.
Tags
Ingredients
Steps
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Prepare the raw materials in advance, clean the kidneys, use a knife to open the flowers from the middle, remove the waist smell (be sure to clean it), rinse well, use a knife to cut the side of the kidneys diagonally into a cross pattern, and then cut it into square pieces for later use
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Mix the cut kidneys with cooking wine, wet starch and salt. At the same time, mix the auxiliary ingredients. The auxiliary ingredients include: Pixian bean paste, dried chili noodles, salt, white sugar, soy sauce and vinegar
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Heat oil in a pot, sauté the chopped garlic and ginger until fragrant, then add the prepared kidneys, stir-fry for 4 or 5 times, immediately add the prepared ingredients and garlic sprouts into the pot, stir-fry for another 4 or 5 times, and then the pot is ready to serve.
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Quickly place the fried kidney flowers on a plate.
