Fried pork liver with oil(hao you xiang jian zhu gan )

Fried pork liver with oil

Introduction:

"It's said that eating more pig liver can supplement iron. My husband and I are a little anaemic. It's fishy to cook it. We usually like to fry it. You can also add some lean meat to fry together, which is very good. Because we only have two people to eat, we didn't add it today. "

Production steps:

Step 1: very simple main material.

Step 2: soak the pig liver in the water to remove the blood. I soak it from the morning to the afternoon (in fact, it's good to soak it for an hour. I originally planned to cook it at noon, but later I went out to eat it and left it until the evening).

Step 3: slice the pig liver, shred the ginger and cut the scallion into sections.

Step 4: marinate pork liver with shredded ginger for half an hour.

Step 5: heat the frying pan with oil.

Step 6: add the pig liver and fry it slowly over low heat. (I like to cook ginger together. If I don't like ginger, I'd better remove it before cooking. It's not easy to fry it.)

Step 7: fry both sides until discolored, add a little cooking wine and continue to fry.

Step 8: when the liver is almost cooked well, put a little raw smoke. Pig liver is easy to dry, it doesn't need to be fried too long

Step 9: add scallion, stir fry twice.

Step 10: add the key ingredients and consume a little oil.

Step 11: finally put a little chicken essence and sugar, stir fry a few times and start the pot.

Materials required:

Pig liver: moderate amount

Ginger: right amount

Scallion: right amount

Oyster sauce: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Sugar: right amount

Cooking wine: moderate

Note: fried pork liver is better. The oil consumption and raw soy sauce are enough. There is no need to add salt. Add sugar and mix. It doesn't need to melt completely.

Production difficulty: unknown

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Xiang Jian Zhu Gan