Stir fried liver tips(bao chao gan jian )

Stir fried liver tips

Introduction:

"Fried pig liver and green pepper are the best choice in terms of nutrition and matching taste. The fried pig liver is delicious, crisp, tender and fragrant. It is a good food on the daily table. The liver is an important organ for storing nutrients and detoxification in animals. It is rich in nutrients and has the function of nutrition and health care. It is one of the most ideal blood tonic products."

Production steps:

Step 1: put the pig liver into a big bowl

Step 2: soak in white vinegar and water for half an hour

Step 3: take out and cut into 0.5cm thick pieces

Step 4: wash with water until bloodless

Step 5: drain the liver, add salt and ginger

Step 6: pour some soy sauce and cooking wine

Step 7: add more starch

Step 8: mix well and marinate for 10 minutes

Step 9: warm the oil in a hot pan and pour in the marinated pork liver

Step 10: stir fry until discolored and set aside

Step 11: wash the green pepper, remove the pedicel and seed, and cut the oblique blade

Step 12: cut scallion

Step 13: shred ginger

Step 14: pour some oil into the pot and saute the onion and shredded ginger

Step 15: add green pepper

Step 16: finally pour in the fried pork liver, add a little salt, stir fry evenly, and then out of the pot

Materials required:

Pig liver: 180g

Green pepper: 1

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Starch: right amount

Cooking wine: a little

White vinegar: a little

Precautions: ① because there is a lot of toxic blood in the pig liver, it must be cleaned. ② before frying the pig liver, it can be salted with white vinegar, because white vinegar can prevent the pig liver from bleeding and remove the fishy smell. ③ the fire of frying the pig liver should be large and hot, so that the fried pig liver can be crisp, tender and delicious without fishy smell

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bao Chao Gan Jian