材料 Ingredients
|  |
做法
| 1. | 參考腰子處理 將豬腰切成腰花。 |
| 2. | 燒開 ½鍋的水。 |
| 3. | 將麻油薑醬汁準備好。 |
| 4. | 把腰花放進滾水中燙到沒有血水﹐約 2 分鐘。撈出放在一旁備用。 |
| 5. | 將麻油薑醬汁A料的薑和菜籽油放進炒菜鍋用小火煸一直到有香味。 |
| 6. | 加入麻油薑醬汁B料的麻油和豬腰用大火快炒 1 分鐘。 |
| 7. | 加入麻油薑醬汁C料調味﹐等汁燒到剩下一半後即可起鍋。 |
PROCEDURE
| 1. | Refer to Handle Kidney to clean and cut the kidneys. |
| 2. | Bring half pot of water to a boil. |
| 3. | Prepare the Ginger Sesame Oil Sauce. |
| 4. | Place the kidney slices into the boiling water and cook until no more blood water comes out from the kidneys (approx. 2 minutes). Drain the water and set the kidneys aside. |
| 5. | Add the ginger and canola oil from the Ginger Sesame Oil Sauce to a wok and pan-fry until aromatic. |
| 6. | Put the kidneys and the sesame oil from part B of the Ginger Sesame Oil Sauce in the wok. Stir-fry over high heat for 1 minute. |
| 7. | Add the ingredients from the part C of the Ginger Sesame Oil Sauce and stir-fry until the sauce is reduced to half. Serve hot. |
最後更新 (Last Update): 07/15/2013
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
