Stir fried liver tips with soy sauce(jiang chao gan jian )

Stir fried liver tips with soy sauce

Introduction:

"It's a very special way to make pig liver. Sliced pig liver slices are fried with Liubiju's yellow sauce. The sauce is rich and delicious. Pig liver is rich in nutrients and has the function of nutrition and health care. It is one of the most ideal blood tonic products. Pig liver is rich in protein, lecithin and trace elements, which is conducive to children's intellectual and physical development. Pleurotus eryngii has almond flavor, thick meat, fresh and tender taste, delicate flavor and rich nutrition. It has the effects of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing immune ability and preventing cardiovascular disease

Production steps:

Step 1: soak pig liver in water for 30 minutes.

Step 2: slice pig liver slices with a knife.

Step 3: blanch the cut pork liver in a pot.

Step 4: take out and control the water.

Step 5: blanch the pig liver, add starch, onion, ginger, five spice powder, pepper.

Step 6: marinate for 5 minutes.

Step 7: remove the seeds of pepper, wash and slice.

Step 8: wash and slice Pleurotus eryngii.

Step 9: dry yellow sauce with appropriate amount of water to synthesize sauce.

Step 10: heat the oil in the pan, add the right amount of onion and ginger into the pan.

Step 11: add pepper and Pleurotus eryngii.

Step 12: stir fry until unripe.

Step 13: put in the pickled pig liver.

Step 14: stir fry for 10 seconds.

Step 15: add the sauce.

Step 16: stir for 20 seconds, turn off the fire.

Materials required:

Pig liver: 300g

Pepper: 75g

Pleurotus eryngii: 80g

Starch: right amount

Scallion: 10g

Ginger: 5g

Dry yellow sauce: 20g

Five spice powder: 2G

Pepper: 1g

Salt: a little

Peanut oil: 30ml

Note: pork liver must be soaked for more than 30 minutes before frying. Don't fry for too long.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Chao Gan Jian