Bandit pig liver classy


Bandit pig liver classy

Bandit pig liver is a genuine Hunan dish because of its strong taste, spicy and fragrant flavor, especially its large size, tender and smooth mouth, and a sudden look at the red-hot banditry with a whole body, so the majority of Hunan people and we like it occasionally drip together with our friends in a Hunan restaurant to meet this dish looks hot. Hot and fierce, but the entrance is only slightly hot!

Food Material List

  • 1 Pork liver A block
  • 2 Streaky pork A block

Operational steps

  • 1 Rinse the pig liver with warm water and soak for a moment. Cut it into slightly thicker pieces.
    Bandit pig liver
  • 2 Salted pork with salt, anise and rice wine for half a day, cooked in a pot and chilled, sliced for use.
    Bandit pig liver
  • 3 Add liquor, soy sauce, pepper, flour, and spicy oil. Keep aside.
  • 4 Cut ginger slices, garlic slices and red pepper into diced pieces.
    Bandit pig liver
  • 5 Its easy to stick a frying pan with more lard and less liver oil
  • 6 Stir-fry garlic, ginger slices, diced pepper and pepper until the oil is sixty percent warm. Stir-fry pork slices with bean paste.
  • 7 At the same time, slip into the pork liver and stir it quickly until the pork liver discolors and then go down to the garlic and stir it again. Then the pork liver surface will harden slightly and it can be out of the pot.
    Bandit pig liver

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Healthcare food category

A family of three, Sour and hot, Fragrant, Refreshing, TV Special Purpose, World Cup, Fast food for office workers


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