Stir fried mutton liver with bamboo shoots(dong sun chao yang gan )

Stir fried mutton liver with winter bamboo shoots

Raw materials for stir frying mutton liver with winter bamboo shoots:

There are 175g sheep liver, 25g winter bamboo shoots, 2 scallions, 8 garlic petals and proper amount of starch

Seasoning for stir frying mutton liver with winter bamboo shoots:

Edible oil 500g; (actual consumption 50g); sesame oil 1 / 2 tbsp (15g); soy sauce 1 tbsp (30g); cooking wine 2 tbsp (6g); refined salt 1 tbsp (3G); monosodium glutamate 1 / 2 tbsp (1.5g)

Processing steps of stir fried mutton liver with winter bamboo shoots:

1. Wash the sheep liver, slice it, mix it with starch and size it; wash and slice the winter bamboo shoots; wash and shred the scallion, wash and cut the garlic;

2. Put cooking wine, soy sauce, monosodium glutamate, starch, refined salt, shredded green onion and minced garlic into a bowl, mix well, and make sauce;

3. Pour the oil into the pan, heat it up, slide the slices of sheep liver into the pan, fry the slices of bamboo shoots for a while, and drain the oil;

4. Wash the pan, then pour the sliced liver and bamboo shoots into the pan again, open fire, pour in the sauce, stir well and pour in the sesame oil.

The characteristics of stir fried mutton liver with winter bamboo shoots are as follows

It's soft, tender, smooth and delicious.

Attention should be paid to the fried liver with winter bamboo shoots

Mutton liver is soft and tender, so don't fry it too long to prevent it from getting old and hard.

Stir fried mutton liver with bamboo shoots

Fried mutton liver with winter bamboo shoots is a dish. The main raw materials are mutton liver and winter bamboo shoots.

Stir fried mutton liver with bamboo shoots

Material Science

175 grams of sheep liver, 25 grams of winter bamboo shoots, 2 scallions, 8 garlic petals, appropriate amount of starch,

Seasoning

500g edible oil, 1 / 2 tbsp sesame oil, 1 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp refined salt and 1 / 2 tbsp monosodium glutamate,

practice

1. Wash the sheep liver, slice it, mix it with water and starch, and size it,

2. Wash and slice the winter bamboo shoots,

3. Wash and shred green onion, wash and shred garlic,

4. Put cooking wine, soy sauce, monosodium glutamate, starch, refined salt, shredded green onion and minced garlic into a bowl, mix well, and make sauce,

5. Pour the oil into the pan and heat it. Slide the slices of mutton liver into the pan and fry them for a while. Drain the oil,

6. Wash the pan, then pour the sliced liver and bamboo shoots into the pan again, open fire, pour in the sauce, stir well, and pour in the sesame oil.

characteristic

It's soft, tender, smooth and delicious.

The chef knows everything

Mutton liver is soft and tender, so don't fry it too long to prevent it from getting old and hard.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Sun Chao Yang Gan