Fish flavored pig liver(yu xiang zhu gan )

Fish flavored pig liver

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: soak pork liver and ginger slices in beer for a while;

Step 3: drain the water, add appropriate amount of salt, cooking wine and starch, and stir evenly;

Step 4: boil water, add black fungus and bamboo shoots, cook for one minute;

Step 5: add the pig liver again and remove it immediately after the color changes;

Step 6: heat the pan, add proper amount of oil and stir fry with bean paste;

Step 7: stir fry with onion, ginger and garlic;

Step 8: add the raw material that has just been blanched and continue to stir fry;

Step 9: add salt, soy sauce, sugar, vinegar and water starch mixture juice, stir fry evenly;

Step 10: take out the pot and put it on the plate. Sprinkle some leeks on the surface.

Materials required:

Pig liver: 1 piece

Bamboo shoots: 1 small piece

Auricularia auricula: 1 handful

Bean paste: right amount

Scallion: right amount

Sugar: right amount

Vinegar: right amount

Beer: moderate

Starch: right amount

Soy sauce: moderate

Oil salt: right amount

Ginger: right amount

Garlic: right amount

Note: 1. After slicing the pig liver, soak it in beer to remove the peculiar smell and make it tender; after filtering the water, marinate it with salt for a while; 2. When blanching the raw materials, cook the black fungus and bamboo shoots first, and the pig liver can be fished out just after it changes color; 3. Because it is stir fried, you can adjust the juice first, and then start to stir fry the bean paste and fry it out After the red oil, add the onion, ginger and garlic to saute until fragrant. Then add the raw materials that have just been blanched. Pour in the prepared juice and stir fry it quickly. Let the raw materials be evenly wrapped with the thin sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Zhu Gan