Zan Yao Hua

Zan Yao Hua [main material and auxiliary material] Pork kidney ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 2. Mix clear soup, wet starch, soy sauce, monosodium glutamate, coriander stalks and sesame oil into juice. Magnolia slices, fungus and vegetables are all cut like eye slices. 3. First, put the kidney flower in boiling water for a long time, and take out the clean water. Put 500 grams of oil in the spoon and pour it into the kidney when it is 90% hot. Take it out quickly and control the oil content. 4. Add 25 grams of base oil to the spoon, heat it, saute the pot with onion and garlic, then cook the vinegar, add the magnolia slices, fungus and vegetables, stir-fry them, then add the kidney flower and the mixed juice, stir-fry them quickly into a thick paste, and serve. [Process Key] 1. When the pork kidney is processed by knife, the skin should be torn off and the waist should be clean. When changing knives, the knife spacing should be equal and the depth should be consistent. The straight knife is 4/5 of the raw material, and the inclined knife is slightly shallow. It is appropriate to change four knives for each kidney. As the saying goes, "burn three and four", burning means burning kidney flowers: burning kidney flowers. The meaning of this sentence is: when making "burning waist flowers", the distance between straight knives is slightly wider, with three knives for each waist flower, while the distance between "burning waist flowers" is relatively dense, with four knives for each waist flower. 2. Although the name of this dish is called "stir-frying", from the operation method, it actually adopts the technique of "stir-frying". Therefore, it is necessary to mix the juice. But this sauce should be more than other "stir-fried" dishes. In the production process, it is required to operate quickly, closely linked, and in one go, keeping the waist crisp and tender.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)