Stewed chicken liver(xiang lu ji gan )

Stewed chicken liver

Introduction:

"Animal liver is more suitable for anemia patients to eat, but also can alleviate vision, of course, this is just belong to the category of dietary supplements. However, due to the high cholesterol content in animal liver, the elderly and people with cardiovascular and cerebrovascular diseases should be cautious. Of all the animal livers, chicken liver is easier to cook. Due to the soft internal structure, chicken liver is suitable for the whole cooking. If it is cut and cooked again, it will appear very broken, and the taste and appearance are not good. It is the opposite of the cooking method of pig, cattle and sheep liver. It takes a long time to cook chicken liver to ensure its taste and taste. The liver of pig, cattle and sheep is fastly cooked. It's better to eat it soft and tender. Once cooked for a long time, it's just like rubber, so it's hard to eat. Knowing these characteristics will greatly increase the chance of success in cooking such dishes. "

Production steps:

Materials required:

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Tangerine peel: appropriate amount

Fennel seed: appropriate amount

Proper amount of oil

Old style: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Lu Ji Gan