Fried pig liver(lao gan ma bao zhu run zhu gan )

Fried pig liver

Introduction:

"Cantonese people taboo some words, such as" empty ", and the sound is the same as" fierce ". Therefore, container companies charge empty container fees, which are generally called" lucky container fees ", and such as egg powder. If the word" scattered "is not auspicious, it is called egg ball, so is pig liver. The sound is the same as" dry ". If the purse is dry and hard, and the word" dry "is not good, then" run "is used. Therefore, many Cantonese say to buy pig run I want to buy pig liver. In our remote area, we can't find fresh pig liver at all. Even if it's frozen, it's not in every supermarket. When I saw it by chance, I bought a package of frozen one to relieve my hunger. But frozen one is certainly not fresh. Moreover, ghost's pigs and chickens are fishy. We can only use the method of stir frying to taste it. So I invited the old Ganma Douchi chili sauce out While frying, you can smell the fragrance. It doesn't taste fishy. It's mixed with onion and ginger. It's really good. "

Production steps:

Step 1: first thaw the pig liver, the product is one piece, cut large pieces into smaller pieces, and then add 1 tsp brandy, 1 / 2 tsp salt, 1 / 2 tsp pepper to marinate;

Step 2: cut pepper and onion into pieces, ginger into pieces, garlic into pieces;

Step 3: after pickling, it's still watery. You must blanch it. Heat it in a pot, add 2 pieces of ginger and sprinkle a little pepper. Bring the water to boil and pour in the pig liver. After boiling, take it up and rinse it with water. If you buy fresh, you don't need to blanch it;

Step 4: start the pot, put the dried pepper and Laoganma chili sauce, slowly force out the flavor and color, then open the fire, put the ginger and garlic slices, burst out the flavor; 5. Pour in the blanched pig liver, pocket a few times;

Step 5: pour in the blanched pig liver and cover it for a few times;

Step 6: pour in the onion and red and yellow pepper, stir fry a few times, add salt and sugar, sprinkle a little pepper, slowly pour 1 teaspoon of soy sauce and 2 teaspoons of brandy along the edge of the pot, and mix well.

Materials required:

Frozen pig liver: about 1 pound

Pepper: 4-6 pieces

Onion: 1 / 2

Garlic: 3-4 capsules

Ginger: 6-8 tablets

Dried pepper: 1

Laoganma Douchi sauce: 1 tbsp

Pepper: right amount

Sugar: right amount

Salt: right amount

Soy sauce: moderate

Brandy: (or cooking wine) moderate

Precautions: first, why add a little raw soy sauce, because it tastes delicious when the pot is hot; second, when putting salt, you should pay attention to reserving the salinity of raw soy sauce, so the amount of salt should be reduced.

Production difficulty: ordinary

Technology: explosion

Production time: one hour

Taste: medium spicy

Chinese PinYin : Lao Gan Ma Bao Zhu Run Zhu Gan