Sauted pork liver with pickles(suan pao cai chao zhu gan )

Sauted pork liver with pickles

Introduction:

"Our fried pig liver is fried with pickled vegetables. My mother-in-law said it can cover the fishy smell of pig liver."

Production steps:

Step 1: half a bowl of pickled vegetables.

Step 2: clean and slice pig liver, marinate with cooking wine, soy sauce and a little salt for 10 minutes.

Step 3: pour the oil into the hot pot, pour more oil, heat it up (very hot), pour in the pig liver, and stir fry quickly.

Step 4: stir fry the pig liver to change color, and immediately put it into reserve. This step must not make the pig liver fry old.

Step 5: pour oil into the pot again, add pickles and stir fry for 1 minute.

Step 6: pour in the fried pork liver, stir well, add a small amount of salt and pepper powder. Because this step requires speed, there is no photo taken.

Step 7: this dish is delicious. The liver is tender.

Materials required:

Pig liver: 1

Sauerkraut: 1 bowl

Cooking wine: moderate

Pepper powder: right amount

Soy sauce: moderate

Salt: right amount

Note: when frying the pig liver, put more oil in the pot, and the oil should be very hot. Then pour it into the pig liver and stir quickly. This process should be faster to prevent the pig liver from aging.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Pao Cai Chao Zhu Gan