Skillfully use small walk to fix the spice and astringency of spinach fried pork livers(qiao yong xiao pie bu gao dian bo cai chao zhu gan de xing yu se )

Skillfully use small walk to fix the spice and astringency of spinach fried pork livers

Introduction:

"The smell of pig liver and the spinach of spinach are all a headache for everyone. Today we will solve it once. The method is to add tea sauce and smooth grease to wipe away the smell of astringency and astringency. In addition, the pork liver is used for oil bubbles, and it tastes soft and tender. It also used lard fried with red onion. The taste was greatly improved. This is a dish with traditional table aroma. A. the basic teacher's method is really useful, so we must share it with you! "

Production steps:

Materials required:

Pig liver: 200g

Spinach: 200g

Chives: right amount

Garlic: right amount

Sweet potato powder: right amount

Shredded chili: right amount

Lard: right amount

Sha Cha sauce: right amount

Rice vinegar: right amount

Rice wine: moderate

Salt: right amount

Sugar: right amount

Water: moderate

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qiao Yong Xiao Pie Bu Gao Dian Bo Cai Chao Zhu Gan De Xing Yu Se