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Today we make a stir-fried waist flower, this dish does not need to say much, hear the name can think of its classic taste, next we will talk in detail about the waist flower has no fishy taste, the taste of crisp skills.
1. Prepare the ingredients first:
Prepare 3 fresh pork loins, it is best to prepare a smaller one, because the piglet waist is less fishy, and then peel off the pork loin from the middle slice to peel off a layer of white film wrapped around the waist, and remove the white tendons inside.
The white tendons have the heaviest smell and must be removed.
Then cut the pork loin flower knife, on the open pork loin, tilt 45 degree angle every 2 mm under the knife do not cut, and then change the direction of the straight knife cut into a cross flower knife, each knife can not be cut, only cut to half.
It is best to cut it from the middle and marinate it according to the length of the loin flower.
The spring onion is patted into pieces, and the two small pieces of ginger are scattered into the basin, soaked in water, and soaked in green onion and ginger flavor.
Pour 5 grams of white wine into the cut waist flowers, pour in a little onion and ginger water, add 2 grams of pepper and stir with chopsticks to mix and open the seasoning marinate for a while, then pour out the onion and ginger water, pour in boiling boiling water to blanch the waist flowers, and then quickly rinse them repeatedly with cool water after changing color.
After flushing out the blood and impurities of the waist flower, the water is controlled to dry up, so that the waist flower basically has no fishy smell after three steps of treatment.
Prepare the accessories, cut a few grains of garlic into garlic slices, cut the shallots into shallots, and cut the ginger into ginger slices. Two slices of red pepper and two slices of green pepper are cut into diamond-shaped slices for color matching.
Take a small basin of sauce, add 5 grams of oyster sauce, grab 2 grams of dried chili peppers, pour in 5 grams of soy sauce, 5 grams of chili sauce, 5 grams of bean paste, 10 grams of cooking wine, add 2 grams of chicken powder, 3 grams of pepper, 3 grams of sugar, after stirring well with chopsticks, add 5 grams of corn starch and continue to stir well with chopsticks, pour 10 grams of chili oil.
Preparing the seasoning in advance allows the loin flowers to come out of the pot quickly and prevent it from being fried
2. Finally start cooking
Heat the oil in the pot, add the onion, ginger and garlic to fry until fragrant, pour in the prepared bowl and stir well, then add green and red pepper slices and waist flowers to quickly stir-fry, so that the soup is wrapped in even waist flowers, you can get out of the pot and plate.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!