Fresh beef liver(xian xiang niu gan )

Fresh beef liver method:

Raw materials for making fresh beef liver:

Beef liver 200g; water hair fungus 15g; water chestnut 50g; pickled pepper 50g; ginger 1 small piece; garlic 8 petals; starch amount

Seasoning for fresh beef liver:

30 g edible oil, 2 tsp sesame oil (6 g), 1 / 3 tsp soy sauce (10 g), proper amount of soup, 1 / 2 tsp cooking wine (15 g), 1 / 2 tsp pepper powder (1.5 g), 1 / 2 tsp vinegar (1.5 g), 1 tsp refined salt (3 G), 1 / 2 tsp sugar (1.5 g), 1 / 2 tsp monosodium glutamate (1.5 g)

Processing steps of fresh beef liver:

1. Wash and slice the water chestnut after peeling; remove the pedicel and seed of pickled pepper and slice; tear off the epidermis of beef liver and slice; wash and slice Auricularia auricula; wash and cut ginger and garlic;

2. Put the beef liver in a bowl, add salt, sugar, water, starch and stock, mix well and size, then put pickled pepper, ginger and garlic into the beef liver, mix well and marinate;

3. Put soy sauce, vinegar, monosodium glutamate, water and starch in a bowl, add a little soup to make sauce;

4. Pour oil into the pan and heat it to 70%. Add beef liver, pickled peppers, ginger and garlic. Stir fry until beef liver powder is white. Cook in cooking wine, add water chestnut and Auricularia auricula and stir fry. Pour in the sauce. Stir well and put into a bowl. Pour in sesame oil and sprinkle with pepper powder.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of fresh beef liver are as follows

It's tender and slightly spicy, with a strong and delicious taste.

Attention should be paid to when making fresh beef liver

The beef liver is rough. Don't fry it too long to prevent it from getting old and hard.

Fresh beef liver

Fresh beef liver is a delicious food, the main raw materials are beef liver, fungus, water chestnut and so on. The delicious food is tender and slightly spicy, with strong and delicious taste.

Material Science

Beef liver 200g, water hair fungus 15g, water chestnut 50g, pickled pepper 50g, ginger 1 small piece, garlic 8 petals, appropriate amount of starch,

Seasoning

30 g edible oil, 2 tbsp sesame oil, 1 / 3 tbsp soy sauce, proper amount of broth, 1 / 2 tbsp cooking wine, 1 / 2 tbsp pepper powder, 1 / 2 tbsp vinegar, 1 tbsp refined salt, 1 / 2 tbsp sugar, 1 / 2 tbsp monosodium glutamate,

practice

1. Wash and slice the water chestnut after peeling, remove the pedicel and seed of pickled pepper, slice, tear off the epidermis of beef liver, wash and slice,

2. Wash Auricularia auricula, wash ginger and garlic, and cut into pieces,

3. Put the beef liver in a bowl, add salt, sugar, water, starch and stock, mix well and size, then put pickled pepper, ginger and garlic into the beef liver, mix well and marinate,

4. Put soy sauce, vinegar, monosodium glutamate, water and starch in a bowl, add a little soup to make sauce,

5. Pour oil into the pan and heat it to 70%. Add beef liver, pickled peppers, ginger and garlic. Stir fry until beef liver powder is white. Cook in cooking wine, add water chestnut and Auricularia auricula and stir fry. Pour in the sauce. Stir well and put into a bowl. Pour in sesame oil and sprinkle with pepper powder.

The chef knows everything

The beef liver is rough. Don't fry it too long to prevent it from getting old and hard.

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Chinese PinYin : Xian Xiang Niu Gan