The aroma of wine makes the waist flower drunk

Overview

It’s been a while since I’ve served food, and before I knew it, summer has already arrived in Shanghai, and today is another 30-degree sunny day. In summer like this, I like to eat cold dishes. In fact, I don’t eat much of this pork loin at home. Anyway, we don’t eat much offal, so I learned to sell it now. In Hong Kong, I eat a lot of light-flavored dishes, but recently I like to eat heavy-flavored ones. Even my baby is now claiming to be a hot girl, but in fact this dish is not as spicy as it looks, and the aroma of wine is stronger.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• old man
• dinner with friends
• autumn recipes
• lunch
• chicken essence
• lettuce
• light soy sauce
• minced garlic
• pork loin
• rice wine
• white vinegar
• chopped green onion
• salt
• sesame oil
• small red pepper

Ingredients

Steps

1. 1 Wash the pork loin and cut it in the middle;

   

2. 2 Remove the internal white and dark red fascia;

   

3. 3 Cut into kidneys diagonally;

   

4. 4 Soak the cut kidneys in light salt water with vinegar for about 10 minutes;

   

5. 5 Wash the lettuce and set aside, chop the red pepper, onion and garlic and set aside;

   

6. 6 Mix red pepper, chopped green onion, minced garlic, rice wine, light soy sauce, white vinegar, salt, chicken essence and sesame oil to make a sauce and set aside;

   

7. 7 Blanch the kidney flowers in boiling water until they change color;

   

8. 8 Take it out immediately and put it into ice water;

   

9. 9 Take out the kidney flowers, drain them, and mix well with the lettuce and sauce.