Hello everyone. Today I want to share with you a home-cooked dish, hot waist flower. It's a purely home-cooked dish, so it has a unique flavor and many recipes. Stir-frying is a more common practice.
Although the firepower at home is small, and the smell of waist flowers is not as strong as that of the restaurant, it is still worth a try.
First, let's talk about raw materials. Requires 400 grams of fresh pork tenderloin, 50 grams of winter shoots and an appropriate amount of water-based fungus. We need 15 grams of pickled chili, 15 grams of soy sauce, 10 grams of rice wine, 2 grams of salt, 5 grams of sugar, pepper, vinegar, sesame oil, green onion, ginger, garlic and starch.
Among them, we must use fresh pork loin. Frozen ones will produce a lot of water and taste bad. There is only a little oil on the surface, preferably without water.
1. Tear off the surface and membrane of the fresh pork loin and cut it from the middle to remove the odor from the middle of the waist. After the waist odor is complete, it is cut diagonally at a 30-degree angle into two-thirds and then vertically into two-thirds.
2. Slice the winter shoots, tear them into small pieces, remove the pickled pepper seeds and cut into chunks, and cut the green onion into chunks. Cut the garlic into thin slices. If the winter shoots are out of season, you can also use water-based winter shoots or other ingredients such as lettuce and horse ear slices, which are cut obliquely like horse ears. This cutting method is suitable for fine round stem vegetables such as green onions and onions. If it is cut diagonally into thin slices, it is a horse ear slice.
3. Mix soy sauce, rice wine, salt, sugar, pepper, vinegar, sesame oil and starch.
Blanch the winter shoots and fungus in water.
4. Heat the pan and pour in the oil. The amount of oil should be more, waist flower. Add a little rice wine and starch, mix well and sizing. When the oil is heated to 50%, add the kidney flower and smooth it until it is cooked, then remove the controlled oil.
5. Be sure to determine the size of the kidney flower before lubricating oil, do not put salt, otherwise the kidney flower will be washed away by water. There's no harm in taking the kidney flower a little deeper, you'll have to fry it later.
6. Pour out the oil, leaving a little bottom oil, add the pickled peppers and sauté over medium heat for five to five seconds. Stir-fry for 5 seconds on medium heat, turn to high heat, add shallots, ginger, garlic, then add kidney flowers, winter shoots, wood ear slices, stir-fry several times, and finally pour into a thickened bowl, quickly and evenly stir-fry, pour a little fresh oil, and then out of the pot.
Pay attention to the action when stir-frying. Be sure to fire fast and have enough starch to thicken in the bowl. Make sure the juice is evenly wrapped around the loinflower without clumping.
Here's a myth about dealing with waist flowers.
We all know that pork loin has this fishy smell and can be properly removed during cooking. Some even soak the cut waist flower for several hours. This is to remove dry odors.
In addition, the amount of water in the soaked pork loin is high, and it is easy to splash out of the oil when oiled. Therefore, it cannot be overtreated. Marinate for a while in rice wine. Add shallots, ginger, garlic and other condiments to remove odors. No problem at all.
So today's home cooking will be shared with you here. See you tomorrow.