Blind Liver-nourishing and Iron-Supplementing-Fish-flavored Pig Liver
Today, this fish-flavored pork liver made from liver is not made from fish, but from red pepper, ginger, onion, garlic, sugar, salt, soy sauce and other condiments. Its easy to do. Friends you like can try it.
- 1 The best pickled pepper for fish-flavored dishes is this lantern pepper.
- 2 Cut scallions into oblique knives, pickle peppers into large pieces, cut ginger into shreds
put vinegar and sugar in a small bowl and mix them into sweet and sour juice.
- 3 Because of the largest poison transfer station and detoxification organ in the body, the fresh liver bought back should not be rushed to cook. It should be washed in tap water for 10 minutes, and then immersed in water for about an hour. The porcine liver soaked in
was sliced into very thin slices, which was compared with that of a knife maker. The starch must be dried with dry starch, because the water content of the porcine liver itself was too much. If the wet starch was used again, the porcine liver would not be able to hang the starch. The porcine liver was very old and tasted bad.
Now we all advocate low salt, less oil and healthy diet, so when we cook this dish, we can fry the pork liver first, then drain the water, and then return to the pot to fry, so that the fried pork liver tastes delicate and not greasy.
- 4 Heat oil in the pan, first pour ginger, hot pepper and bean chips to stir-fry fragrance, then pour pork liver into quick stir-frying, enlarge scallion section, stir-fry evenly, then pour in sugar and vinegar juice prepared beforehand, according to their taste, put salt in proper amount, stir-fry and mix well, then put out of the pan.
- 5 Characteristics of this dish: beautiful color, delicate taste, strong fish flavor.
Pig liver should be cut and prepared now. Bile will flow out when fresh pig liver is cut and placed for a long time. Not only nutrients will be lost, but also many granules will coagulate on the liver after frying, which will affect the appearance and quality. Therefore, seasoning and wet starch should be used quickly after slicing of pig liver, and the pot should be put down as soon as possible.
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