Pig kidney, also known as pig loin, is a type of pork that has both medicinal and culinary uses. It is believed to have tonic properties that can invigorate the kidneys, strengthen the waist, and boost qi. Many people consider pork loin to be especially beneficial for men. Despite its delicious flavor, some people find it challenging to cook pork loin properly and may end up with a dish that is fishy or woody in taste. However, with the right techniques, it is possible to prepare pork loin that is fresh, tender, and delicious, without any unpleasant odors.

Ingredients

• 2 pork loin
• onion
• garlic
• ginger
• green onion
• beauty pepper
• hot millet

Instruction

1. Cut the pork loin from the middle, and then cut off the white loin, which is the main source of the pork loin’s smell, and all the white things should be removed.
   When I made pork loin for the first time, I thought the white part was fat, so I didn’t cut it off. I marinated it and then fried it. The fried pork loin was too fishy, and my family didn’t want to eat it. After a car rollover experience, I didn’t dare to touch this thing again for a long time. Later, I asked a friend who is a cook for advice. He shared with me some tips on handling pork loin, and this dish was created.

2. It is also a technical job to cut a lattice knife for the pork loin. First, cut the vertical strips, do not cut the bottom. Each knife is separated by 4 mm, then cut into a grid shape crosswise, then cut into small pieces so that it is fried. It will form a waist flower, and the waist will easily shrink after being heated, so you can’t cut it into too small pieces.

3. Wash the pork loin. Put the cut pork loin on a large plate, add a spoonful of flour and stir well. Pour in clean water to wash off the taste and blood on it repeatedly, do not use too much force when washing to prevent the loin from being broken, and wash the water until it becomes clear.

4. Marinate the pork loin. After washing, remove and squeeze out the water and put it on a plate, add a spoonful of rice wine, a little pepper, a spoonful of salt, and a spoonful of cornstarch, stir well, marinate and taste.

5. Next, we cut the ingredients for use: sliced ​​beauty peppers, millet peppers, ​​green onions, sliced ​​onions, and sliced ​​garlic and ginger.

6. Add another seasoning sauce. Put a little salt, a little sugar, a little pepper, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of cornstarch, and a proper amount of water in the bowl, stir well and adjust the ingredients before you start cooking The juice is too slow when frying, which increases the cooking time. The pork loin is easy to fry and too old.

7. All the ingredients are processed. Start cooking. Heat the pot, heat the oil until it is 60% hot, put in the waist flower, and stir fry quickly to disperse the waist flower. Frying the waist flower can not save oil. Fry the waist flower until it changes. After white, take out the spare.

8. Keep the base oil in the pot, add garlic and ginger to saute until fragrant, add a spoonful of bean paste to fry red oil, then add spicy millet, beauty pepper, and onion, fry all the ingredients until fragrant, and then add the kidney flower and turn it over Stir-fry for a few times, immediately pour the prepared sauce, stir-fry all the ingredients and stir-fry for flavor, stir-fry with high heat throughout, and quickly drain the soup before serving.