This hot loin flower is our mother's dish, and when I was a child, I could only eat it if I killed a new year pig in the New Year. In my heart, the taste of Mom's dish is incomparably beautiful and precious, warming the heart and stomach, worthy of all the delicacies in the world of flowers and flowers.
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<h2>Royalties</h2>
2 pork loins
Half a pepper each
1/4 shallot
scallions
ginger
garlic
Wine
White rice vinegar
sugar
salt
soy sauce
peanut oil
<h2>Practice steps</h2>
1, pig loin with a fast knife from the middle slice, remove the inside, if you want to stretch the waist flower, from the outside to hit the flower knife, if you want to bend the waist flower from the inside to hit the flower knife, I cut today is the stretched waist flower
2. Cut the strips after marking the cross flower knife
3: Soak the cut loin flowers in water for an hour
4: Wash the green, red, yellow peppers and shallots during steeping and cut into rectangular pieces
5: Prepare green onions, ginger and garlic
6: Add water to the iron pot and put the soaked waist flower in clean water to collect the blood
7: Rinse off with warm water
8: Heat the iron pot, heat the peanut oil, add the onion, ginger, garlic and soy sauce to fry until fragrant, put more soy sauce, and fry the sauce
9: Stir-fry the loin flowers, add 1 tablespoon of cooking wine, 1/2 tablespoon of white rice vinegar, 1/2 tablespoon of sugar
10: Stir-fry the bell pepper, add salt, turn on high heat and stir-fry until the soup is finished
11, remember the taste of mother's dish, the taste of eternity.
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