Stir fried pork liver with spicy pickles(ma la suan cai chao zhu gan )

Stir fried pork liver with spicy pickles

Introduction:

The effect of pig liver

Production steps:

Step 1: material drawing

Step 2: wash and slice the pig liver, add appropriate amount of salt, starch and cooking wine, mix well and marinate for 15 minutes

Step 3: wash pickled cabbage and chop, chop onion, ginger, garlic and pepper

Step 4: blanch the pickled pork liver in boiling water until it changes color

Step 5: take out the water for standby

Step 6: wash the pan, dry the water, add the right amount of oil to 50% heat, add onion, ginger, garlic, pepper and pepper, and saute until fragrant

Step 7: add pickled cabbage and stir fry

Step 8: stir fry the pork liver for a while

Step 9: add the soy sauce, stir fry the chicken essence and pepper powder evenly, and then out of the pot

Step 10: can put on the onion decoration, I forgot ha ha

Step 11: sour fragrance, tender and smooth

Materials required:

Pig liver: moderate amount

Sauerkraut: right amount

Salt: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Pepper: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Cooking wine: moderate

Note: sauerkraut is originally salty, pork liver salting put salt, so fried to the process does not need to add salt

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Ma La Suan Cai Chao Zhu Gan