猪腰是一种常用的烹饪原料，其性平味咸，具有补肾壮腰的作用。猪腰改刀成腰花后可以用炒、炝、炸、氽等方法烹制成各种美味佳肴。 但是，腰花如果处理不当，烹制出来就免不了有一股臊味，而且成菜达不到滑嫩爽脆的效果。笔者从自己的经验中，总结出一种炒腰花的小技巧，对烹制 Pork lumbar is a commonly used cooking ingredients, the taste of salty, with the role of kidney and waist. Pork lumbar knife into the waist after the flower can be fried, stir fry, fried, 氽 and other methods of cooking into a variety of delicacies. However, the waist flower if not handled properly, cooking inevitably have a smell, and into a dish not smooth and crisp effect. The author from his own experience, summed up a kind of fried waist flower tips, cooking