Home style liver tips(jia chang liu gan jian )

Home style liver tips

Introduction:

Production steps:

Step 1: drop white vinegar in clear water and soak pig liver for more than half an hour.

Step 2: slice the soaked pig liver.

Step 3: add a small amount of vinegar and sugar, and mix the right amount of raw powder.

Step 4: prepare black fungus, cucumber slice, garlic slice, ginger slice, red pepper slice, onion slice.

Step 5: add more oil into the frying pan and pour in the pig liver.

Step 6: stir fry until discolored and serve.

Step 7: saute the oil in the pan until fragrant, scallion white, shredded ginger, garlic and red pepper.

Step 8: add the right amount of chili sauce and stir fry the red oil.

Step 9: pour in the fried pork liver.

Step 10: add cucumber slices and black fungus.

Step 11: add the right amount of salt.

Step 12: drizzle in some soy sauce.

Step 13: stir well the scallion.

Step 14: add pepper before boiling.

Materials required:

Pig liver: 400g

Cucumber: 50g

Auricularia auricula: 50g

Red pepper: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Raw powder: appropriate amount

Sugar: right amount

Vinegar: right amount

White vinegar: right amount

Chili sauce: right amount

Pepper: right amount

Note: 1. Pig liver must be soaked before frying, because pig liver is the largest detoxification organ of poison transfer station in pig body. If all kinds of toxic substances in liver are not discharged completely or detoxification function is decreased, then toxic substances will remain. 2. Don't try to be tender when eating pork liver. If you're afraid it's not ripe, add a little water and simmer it.

Production difficulty: simple

Process: slip

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Liu Gan Jian