What is the trick to remove the fascia from pork loin?

Pork kidney is an ingredient that many people like to eat. It can be cooked in many ways. It can be stir-fried, made into soup, or made into kidney slices, grilled, etc. It tastes tender and refreshing. However, if you make pork loin by yourself, you will know that there is a lot of blood and dirt on the pork loin when you just bought it home, and there will also be a layer of fascia, which needs to be thoroughly processed before you can start cooking. So, what is the trick to remove the fascia from pork loin?

Tools/Materials:

Pork loin, knife, basin

Method/Steps:

1. Wash the newly bought pork kidneys with clean water. It is best to wash them several times to effectively remove dirt, blood, etc. on the surface.

2. This step is very important and critical, and must be handled well. Most people don’t know how to deal with it, so they tell you to remove the fascia from the pork loin before eating. The pork kidneys fried in this way will taste better and have no strange smell.

3. Pay attention to the cutting method and make sure to cut the pork loin in half lengthwise. Do not cut it horizontally, as it will affect the taste and look ugly.

4. After cutting, be sure to slice off the "stinky membrane" on the pig loin. This is very important, as the smelly membrane will give you a strange taste when you eat it. Then be sure to rinse with clean water.

5. It is critical to prepare the newly bought pork kidneys properly. After the above steps, you can make delicious pork kidneys.

6. Only when the pork kidneys are processed properly can the fishy smell be removed and the delicious taste be made. You might as well try to make it if you have time. The sizzling pork loin is also very good. I would like to recommend a dish to everyone.

Precautions

Be sure to remove the fascia from the pig loin

Wash it clean

Recommended to everyone the home-cooked kidney method:

Fried Kidney

Material:

200g pork loin, 30g each of soaked black fungus, bamboo shoots, and green pepper slices, a little pickled pepper, 10g cooking wine, 5g each of salt, bean paste, and minced ginger

practice:

1. Wash the pork loin and cut into flower-shaped pieces; wash the soaked black fungus and slice it.

2. Heat the oil in a pan and stir-fry the pork loin until fragrant.

3. Add pickled pepper, bean paste and minced ginger and sauté until fragrant.

4. Pour in black fungus, winter bamboo shoots and green pepper slices and stir-fry until cooked. Add salt and cooking wine to season and serve.