Large White Pork Loin 400g Code flavor: salt 0.5g
Pepper 0.5g Vinegar 3 grams
Cooking wine 5 grams Dried Gorgon Powder 5 grams
Ginger 5 grams Garlic 7 grams
Zanthoxylum bungeanum 3 grams Dried chili 6 grams
Green onion 5 grams Appropriate amount of peanuts Appropriate amount
Bowl of gravy: vinegar 18 grams sugar 18 grams
Water starch 15g Pepper 1g
Soy sauce 30g Cooking wine 2 grams
Fresh soup 50 grams
How to make Kung Pao Waist Block The chef shows you the classic Sichuan dish - Kung Pao waist nugget , Illustration of the best knife skills 1

Step 1

Pork loin processing · 1. After washing the pork loin, cut it in half and remove the waist. Be sure to clean it, otherwise there will be a fishy smell; The chef shows you the classic Sichuan dish - Kung Pao Waist Nugget , Illustration of how to reach the pinnacle of knife skills 2

Step 2

After processing, cut the pork loin into cross cuts and then cut it into pieces of about five centimeters in size; The chef shows you the classic Sichuan dish - Kung Pao Waist Nugget , Illustration of how to reach the peak of knife skills 3

Step 3

Slice ginger and garlic, cut dried chilies and green onions into small pieces and set aside The chef shows you the classic Sichuan dish - Kung Pao Waist Nugget , Illustration of how to reach the pinnacle of knife skills 4

Step 4

· code flavor · Add salt, pepper, vinegar, cooking wine, and dried gravy powder to the cut pork loin, mix well, and marinate for a while; The chef shows you the classic Sichuan dish - Kung Pao waist, with illustrations of how to make the best knife skills 5

Step 5

Mixed bowl of gravy · 1. Put sugar, vinegar (the ratio of sweet and vinegar is 1.5:1), pepper, cooking wine, dark soy sauce, light soy sauce, fresh soup, and water starch into a bowl, stir well and set aside; The chef shows you the classic Sichuan dish - Kung Pao waist nugget , Illustration of how to reach the pinnacle of knife skills 6

Step 6

Stir-fry · 1. Add lard and vegetable oil to the pot and heat it to seven to eight levels. Add the kidney cubes, ginger, garlic, Sichuan peppercorns, and dried chili segments into the pot and stir-fry until they spread apart. Add chopped green onion and Prepare a bowl of gravy, stir-fry evenly, add peanuts, and take out of the pot. The chef shows you the classic Sichuan dish - Kung Pao waist nugget , Illustration of how to reach the pinnacle of knife skills 7

Step 7

▲After being cooked, the Kung Pao waist is brownish-red, evenly turned, naturally rolled, crisp, tender and delicious, with a rich spicy lychee flavor. Let’s try it together. Kung Pao waist cooking tips

1. Kung Pao waist nugget is about being prepared quickly. It only takes about 20 seconds from adding the gravy to taking it out of the pot, so as to ensure that the kidney noodle is crisp, tender and delicious. 2. The specific dosage can be added according to personal preference