Stir fried pork liver(bao chao zhu gan )

Stir fried pork liver

Introduction:

"Occasionally eat pig liver to supplement iron."

Production steps:

Step 1: wash the pig liver and soak it in clean water for 10 minutes (I soak it for two or three hours in the morning until before dinner). Pour out the blood water, add white vinegar and clean water and soak it for another 10 minutes. Pour out the water, add cooking wine and salt, and then add starch for sizing. In this step, you don't need to add water, because there is a lot of water in the pig liver.

Step 2: wash and shred all kinds of side dishes.

Step 3: heat the oil (smoke) in the pan, pour in the pig liver, turn off the fire, and then quickly disperse until the color changes. Remove and leave the base oil.

Step 4: continue to fire, add the side dishes and stir fry.

Step 5: pour in the pig liver, pour in the soy sauce, fry for half a minute, turn off the heat and put on the plate.

Materials required:

Pig liver: 200g

Pickled ginger, pickled cabbage, pickled beans: 200g

Shallot: 1

Red pepper: 50g

Salt: 3 G

Vegetable oil: 2 tbsp

Cooking wine: 1 teaspoon

Soy sauce: 1 teaspoon

White vinegar: 1 teaspoon

Starch: 2 tbsp

Note: use the remaining temperature of the oil to stew the pig liver, which is very tender.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: hot and sour

Chinese PinYin : Bao Chao Zhu Gan