Sliced pork liver with Chinese cabbage sauce(gib zhi zhu gan pian )

Sliced pork liver with Chinese cabbage sauce

Introduction:

"Worcester sauce, also known as Worcester sauce, is a kind of British seasoning. It is made of vinegar, onion, clove, star anise and other spices. Its color is dark brown, and its taste is sour, sweet and slightly spicy. It was introduced to Hong Kong from Britain long ago, and then to Guangzhou. It is sour, sweet, fresh and fragrant. Therefore, it is often used in Cantonese and Hong Kong dishes to dip in various fried foods and to cook dishes. It's a bit like hot soy sauce. It has a unique flavor, sweet and sour, slightly spicy. It also has a unique strong aroma. It can be used to add food to enhance appetite, which is also a feature of the fusion of Chinese and Western food culture in Guangzhou

Production steps:

Step 1: wash pig liver and red pepper.

Step 2: slice the liver.

Step 3: dice red pepper.

Step 4: add a little oil, salt, soy sauce, cooking wine and raw powder to the liver, stir well and marinate for 15 minutes.

Step 5: add a little oil into the pan and fry the shrimps until they are crisp.

Step 6: remove the remaining oil and drain it into the pan.

Step 7: Boil the water in the pot, add the pickled pig liver blanching water.

Step 8: remove the discolored pig liver immediately and control the moisture.

Step 9: heat the oil in another pan, add ginger and scallion and stir fry until fragrant.

Step 10: stir fry with red pepper.

Step 11: add the pig liver, add all the seasonings in turn and stir fry quickly.

Step 12: add scallion segments before leaving the pot.

Step 13: serve on a plate.

Materials required:

Pig liver: 200g

Shrimp slices: 30g

Red pepper: one

Onion: one

Ginger: 2 tablets

Juice: 2 teaspoons

Sugar: half a teaspoon

Chicken powder: 1 / 4 teaspoon

Sesame oil: 1 / 4 teaspoon

Salt: 1 / 4 teaspoon

Note: 1: the fishy smell of pig liver is heavy. It's better to wash it with clean water for several times before pickling and blanching to remove the remaining odor. 2: Pork liver is crisp and tender, easy to be cooked, cooking time should not be too long, otherwise it is easy to get old, so blanching and stir frying should be fast. 3: When frying prawn slices, the oil temperature should be slightly higher, and the prawn slices will expand to the maximum instantly.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gib Zhi Zhu Gan Pian