Stir fried pork liver with Scallion(da cong bao chao zhu gan )

Stir fried pork liver with Scallion

Introduction:

Production steps:

Step 1: soak pig liver in water for 2 hours, and change the water several times. Then slice the pig liver, add cooking wine and a little white vinegar in water, soak for another 15 minutes, and drain the water.

Step 2: add starch and a little salt to pork liver and marinate for 5 minutes.

Step 3: cut the scallion into oblique slices and separate the white and green parts. Sliced garlic, shredded ginger, shredded pepper, set aside.

Step 4: pour the oil into the pot, heat it over high heat, when the oil is 70% hot, add the pig liver, and quickly stir fry.

Step 5: stir fry until completely discolored and bloodless water, then remove and set aside.

Step 6: wash the pan and add a little oil. Stir fry ginger, garlic and scallion over high heat.

Step 7: add the pig liver and stir fry it quickly.

Step 8: pour in a bowl of juice and stir fry quickly. Bowl juice: soy sauce, soy sauce, sugar, salt.

Step 9: finally add green onion and shredded pepper, stir fry a few times, and then out of the pot.

Materials required:

Pig liver: 400g

Scallion: 2

Ginger: right amount

Garlic: right amount

Pepper: right amount

Cooking wine: moderate

White vinegar: right amount

Starch: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Note: 1, fried pig liver to keep the fire quickly fried. 2. Preparing a bowl of juice in advance can save the time of seasoning, so as not to fry too long. 3. Fried pork liver is sure to be tender and delicious, but don't try to be tender, otherwise it can't effectively detoxify and kill bacteria. Make sure to fry until it's completely discolored and bloodless.

Production difficulty: ordinary

Technology: explosion

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Da Cong Bao Chao Zhu Gan