Cashew with pineapple

Cashew with pineapple

Introduction:

Production steps:

Step 1: cut the kidney in half and take out the white part with a knife.

Step 2: slice the back obliquely. Don't cut off each slice.

Step 3: cut vertically along the cross direction of the sheet to form the waist flower. Cut the waist flower into several sections

Step 4: wash the blood blisters in clean water.

Step 5: quickly blanch the kidney flower in boiling water with cooking wine and ginger slices. (be careful not to overcook the kidney flower. Blanch the kidney flower several times.) take it up and soak it in water for more than half an hour.

Step 6: put 2 tbsp oil in a hot pan and fry all ingredients.

Step 7: pour in cashew and stir fry quickly.

Step 8: immediately add the seasoning prepared in advance and thicken it with the lake powder before boiling.

Materials required:

Pig kidney: 2

Pineapple: 50g

Cucumber: 30g

Red pepper: 30g

Green pepper: 20g

Salt: 1 / 2 teaspoon

Sweet chili sauce: 2 tbsp

Tomato sauce: 1 tbsp

White vinegar: 1 / 2 teaspoon

Sugar: 1 teaspoon

Starch: corn flour 2 tsp 1 / 2 cup water

Note: kidney into the pot to fry quickly, quickly from the pot. Otherwise the meat will get old. Pineapples can be canned.

Production difficulty: ordinary

Technology: explosion

Production time: one hour

Taste: hot and sour