Stir fried mutton liver(bao chao yang gan )

Stir fried mutton liver

Introduction:

"People in Xinjiang like to eat onions (which is often called" skin teeth "in Xinjiang). It's famous. All kinds of noodles, pilaf and fried noodles can't do without onions. Onions are also found in cold dishes, not to mention mutton, nangkeng mutton and so on. It's a classic combination of onion and mutton. In particular, the friends of the nation like to eat onions. Although they eat mutton and mutton every day, they don't get much of the three highs. That's the credit of onions. The fried mutton liver with onion is a special eye protection stir fry for office computer users who use their eyes excessively. The mutton liver contains more cholesterol, and the onion just plays a role in reducing cholesterol, and it can remove fishiness. It is a perfect match. "

Production steps:

Step 1: Materials: sheep liver, red pepper, onion, Chinese prickly ash, pepper powder, salt starch, vegetable oil, green pepper, ginger and garlic

Step 2: Method: soak fresh sheep liver with water for one or two hours to remove blood

Step 3: slice sheep liver

Step 4: add a little soy sauce and mix with starch

Step 5: blanch in boiling water

Step 6: remove the foam with clear water

Step 7: cut onion into slices, green pepper into slices, garlic into powder, ginger into powder, dry red pepper with cold water bubble

Step 8: cool the oil in a hot pot, stir fry the dried red pepper, Zanthoxylum bungeanum and shredded ginger until fragrant

Step 9: release green pepper and onion, stir fry for a while

Step 10: pour in the mutton liver and cooking wine, and continue to stir fry

Step 11: stir fry chicken essence with salt

Step 12: add pepper and garlic, stir well, then out of the pot.

Materials required:

Fresh sheep liver: appropriate amount

Onion: right amount

Green pepper: right amount

Salt: right amount

Vegetable oil: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Dry red pepper: right amount

Chicken essence: appropriate amount

Garlic: right amount

Starch: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: if it's fried onion, you can use purple onion, which tastes a little spicy and fragrant. If it's cold dish, you can use white onion, which tastes a little sweet and delicious. But Xinjiang people still like to eat white onions, especially Uygur friends.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: medium spicy

Chinese PinYin : Bao Chao Yang Gan