I like to eat the pork loin that my grandfather has fried. I can finish it in one dish.
Wash the pig's waist, cut it in half, cut off the white part of the inside, and throw it away. Take the knife on the surface of the pig's waist first, then draw it vertically, and finally cut it into the length you want. Cut too big, the shape of the waist will come out! The green onions are cut into sections, the onions are one by one, and the pepper triangle type is OK (anyway, you can play it anyway)
Salt, soy sauce, starch, marinated, it is best to marinate in advance (such as eating at night, pickling at noon or morning)
Take the filtered ingredients before the fried kidneys and drain the water from the marinated leaves (because there is blood in it), put another clean bowl and take a little more (remember it is a bit) starch.
Put the oil in the pot, heat it, put the waist flower in, the color will be fished out, it must not be too long! ! ! (I have more starch)
Pour the oil, put the clean oil, put the onions, green onions, green peppers into the fry, soy sauce, oyster sauce (I didn't put salt here, the salty light you try to put it down) the speculation will pour the pig's kidney down, roll Two pots will be out!
Go out of the pot. Super tender and delicious
1, the salted water must be drained 2, the first time to fry the oil of the waist can not! ! ! Don't say that you don't feel willing to be 3, don't spend too much time in the pot, or you will be old! 4, control your own salty