Chicken liver with oyster sauce and vinegar(xiang zui ji gan pei hao you cu zhi )

Chicken liver with oyster sauce and vinegar

Introduction:

"There is a dish in the TV series Houchu called" fragrant goose liver with oyster sauce and vinegar sauce ". I also want to learn how to make recipes, but there is no foie gras in the supermarket. What should I do? Ha ha, I also learn from Xiaomei, which will make the impossible possible. In the only ingredients, make as close as possible to the food. So, I bought chicken liver and presented a creative food to my family with the same cooking method and seasoning. In the same way, I succeeded, because my family didn't expect that they could make delicious food at home, which was only available in high-end restaurants! "

Production steps:

Step 1: buy fresh chicken liver.

Step 2: Boil the scallion and ginger slices in a pot.

Step 3: put the processed chicken liver into ginger and onion water and cook it thoroughly.

Step 4: pick up the cooked chicken liver.

Step 5: put the cooked chicken liver into the blender and beat it into mud.

Step 6: press chicken liver paste into heart shape with sushi mold and take it out for use.

Step 7: Part 2: prepare the fragrant and drunk gel. Ingredients: cooking wine, Maotai agar.

Step 8: add a little agar and water to the skillet until the agar melts, then add a little cooking wine and Maotai, bring to a boil and pour out into a small bowl.

Step 9: the cooked Xiangzui gel can be quickly cooled and solidified with cold water. It can also be put into the refrigerator to cool and solidify.

Step 10: oyster sauce with vinegar: prepare Li Jinji oyster sauce, Zhenjiang vinegar and brown sugar.

Step 11: take appropriate amount of each and put it into a small bowl to make a sauce (add or subtract the seasonings according to the taste)

Step 12: all the work is done, start to swing. Put a piece of lettuce on the plate, put the heart-shaped chicken liver paste on the lettuce, mash the fragrant wine gel, put it on the chicken liver, and finally pour the oyster sauce and vinegar.

Materials required:

Fresh chicken liver: appropriate amount

Chives: right amount

Ginger: right amount

Lettuce: moderate

Cooking wine: moderate

Lee Kam Kee oyster sauce: right amount

Zhenjiang vinegar: right amount

Brown sugar: right amount

Agar: appropriate amount

Note: warm tips: boiled chicken liver with ginger and scallion can play the role of deodorization.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Xiang Zui Ji Gan Pei Hao You Cu Zhi