|
Pork
Dishes2:
1. Bao Kidney
| Main course
material: |
2 pork kidney (about 0.5lb), 1
Bell pepper, 1 bamboo root (0.2 lbs). |
| Spices: |
ginger 5g, 1 green onion, 1
garlic, cooking wine 12g, salt, starch, cooking oil. |
| Equipment: |
a
PowerFlamer Outdoor Stir Fry Stoves, wok. |
| Preparation: |
- cut the kidneys to expose and remove the
white glands in the middle;
- give shallow cuts across the kidneys from
inside. then cut through into 1/4 inches pieces with diagonal to the
shallow cuts;
- marinate the kidneys with smashed garlic,
green onion, salt, cooking wine and mix well with starch;
- cut the red pepper and bamboo root into
1/4" pieces.
|
| Cook: |
- clean wok on stove, start the stove;
- pull into cooking oil, heat until about
110C (50-60% heated);
- pull in kidneys, stir until all floating;
- remove the kidneys from oil. Remove
oil from wok;
- keep a little oil in wok and heat up;
- put in the kidney,
ginger, garlic and green onion. stir until fragrant;
- put in red pepper and bamboo. stir and
add cooking wine;
- stir and add salt for taste.
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| Cautions: |
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| Effect: |
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| Author: |
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| Picture: |
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