Stir-fried chicken kidneys with water chestnuts, fungus, mushrooms
Overview
When cooking dishes made with chicken kidneys, cleaning is the only way to master them.
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Ingredients
Steps
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Remove the oil film on the surface of the chicken kidney and wash it with clean water; 2. Pour off the water, pour in three spoons of salt, grasp it evenly with your hands, and then pour in water to wash (repeat this step three times, so that the cleaned chicken kidney will be very clean); 3. Cut a single chicken kidney into four petals, and cut each petal into kidney bulbs with a knife horizontally and vertically for later use;
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Boil a pot of boiling water, pour in the kidney bulbs, and use chopsticks to stir the kidney bulbs evenly (you can remove the kidney bulbs when they harden slightly and set aside);
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Put the kidney bulb into the sieve, pour in cold water, and wait until the cold water drains out automatically;
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Peel, clean and slice the water chestnuts; wash and cut the mushrooms and fungus into suitable sizes for later use; cut the green onions into sections for later use; slice the ginger for later use;
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Heat a wok, sauté the ginger and shiitake mushrooms with peanut oil until fragrant;
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Add the water chestnuts and fungus and stir-fry, add a little salt to make the water out of the ingredients, stir-fry until the water chestnuts and fungus are 9 mature, then serve on a plate;
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Heat the wok, pour in the peanut oil, when the oil is hot, pour in the dried chicken kidneys, and stir-fry for 15 seconds; turn to medium-low heat and add seasonings: salt, grains, vinegar, oyster sauce, turn to high and stir-fry until the chicken kidneys are 7 mature, add an appropriate amount of cornstarch water, pour in the previously fried mushrooms, fungus, water chestnuts and green onions, stir-fry until the chicken kidneys are just cooked, pour in an appropriate amount of cooking wine and mix well;
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