As a Chongqing native, I finally made a local dish today. The bright red pepper makes people salivate. It’s not that the vegetable house doesn’t make Sichuan cuisine. There are too many varieties of Sichuan cuisine to eat.
Two pig kidneys
2 garlic sprouts
Proper amount of starch
Proper amount of dried chili noodles
Appropriate amount of garlic
Proper amount of ginger
Proper amount of soy sauce
Proper amount of sugar
Moderate amount of vinegar
Step 11. Prepare the raw materials in advance, clean the waist flower, use a knife to open the flower in the middle, remove the waist bash (be sure to clean it), and rinse it. Cut the side that cuts the waist into a cross knife with a knife, and then cut it into square pieces for standby
Step 22. Grasp the cut kidney flower with cooking wine, wet starch and salt, and adjust the accessories, including Pixian Douban, dried chili noodles, salt, sugar, soy sauce and vinegar
Step 33. Heat the oil in the pot, put the cut garlic and ginger rice into the pot, saute and pour into the prepared kidney flower, stir fry quickly for 4 or 5 times, then pour the prepared auxiliary materials and garlic seedlings into the pot, and stir fry for 4 or 5 times to get out of the pot.
Step 44. Quickly put the fried kidney flower on the plate.