Ingredients for Sichuan-Style Spicy Kidney Flower: 3 kidney flowers, appropriate amount of Hao Ji Spicy Sichuan Sauce, a little Hao Ji Sichuan Pepper Oil, 1 spoonful of Hao Ji Matsutake Fresh.
Method:
1. Cut the kidney flowers in half and remove the kidney odor.
2. Slice them into thin pieces with a diagonal knife and rinse thoroughly.
3. Add an appropriate amount of high-proof baijiu, ginger, and salt, and mix well.
4. Soak Sichuan peppercorns in boiling water for ten minutes, then let it cool for later use.
5. Add water to a bowl and squeeze ginger and green onions to extract the juice.
6. Add the ginger and green onion pepper water to the kidney flowers and soak for another ten minutes to fully remove the fishy smell.
7. Bring water to a boil in a pot.
8. Add the kidney flowers and the soaking liquid to the pot, turn the heat down after the water boils, skim off the foam, and turn off the heat.
9. Remove from the pot and cool, then place in a basin.
10. Add a few slices of lemon.
11. Add Sichuan sauce, Sichuan pepper oil, and matsutake fresh, and mix well.
12. The spicy, fragrant, and crispy Sichuan-Style Spicy Kidney Flower is ready.
13. Wishing all friends who see this recipe a happy and prosperous new year, full of joy and success.
Cooking Tips: There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘cold dishes’ to directly view my recipes!
