Fried liver tips(liu gan jian )

Fried liver tips

Introduction:

"Pig liver is one of the common blood enriching foods. It is rich in iron, zinc, selenium, folic acid, nicotinic acid, vitamin A, B2, B6 and other nutrients. It can also provide heme iron (up to 22.6 mg per 100 g of pig liver) and cysteine to promote iron absorption. "

Production steps:

Step 1: wash and slice cucumber.

Step 2: tear agaric foam into pieces.

Step 3: soak pig liver in water for 40 minutes, soak out blood water, take out, control dry water, slice.

Step 4: blanch in boiling water.

Step 5: Sheng out, control the water, and then add an egg white and a little water starch to the boiled liver.

Step 6: grab and reserve.

Step 7: heat the oil and add a little onion and ginger into the pan.

Step 8: add the pickled pork liver and stir fry until there is no blood.

Ninth step: add the cucumber fungus, add five spices, Baijiu, salt, soy sauce, stir fry for 30 seconds.

Step 10: drizzle a little water, thicken starch and take it out of the pot.

Materials required:

Pig liver: a leaf

Cucumber: one,

Auricularia auricula: 25g.

Five spice powder: 3 g,

Ginger: 3 grams,

Baijiu: a little,

Dry starch: a little,

Starch: appropriate amount.

Scallion: 5g

Soy sauce: 3 G,

Egg white: one

Note: before cooking, pig liver should be repeatedly soaked in water. Liver is the largest poison transfer station and detoxification organ in the body. The toxic metabolites in pigs and some toxic substances mixed in feed are gathered in the liver. After detoxification by the liver, these substances are excreted in the urine through the kidney. Some toxic substances will remain in the liver if the liver fails to discharge the poison completely or the detoxification function is reduced. Therefore, before cooking, the pig liver should be repeatedly soaked in water for two or three hours to remove the remaining toxic substances.

Production difficulty: Advanced

Process: slip

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Liu Gan Jian