Pork kidneys in a slow cooker
Composition / ingredients
3
Servings:
Cooking method
1. Chop the kidneys finely.
2. Peel the onions and carrots, cut them in the same way as the kidneys.
3. Pour water into the slow cooker, add the kidneys and vegetables.
4. Cook the kidneys with vegetables in a slow cooker first on the hottest mode (here - Baking) for 20 minutes, and then on Stewing for another 20 minutes. Almost at the end, it is good to add finely chopped green onions.
Enjoy!
PS To prepare the kidneys, soak them in sour vinegar water for 3 hours, then cut into slices and rub with salt and pepper.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork kidneys - 102 kcal/100g
