Spicy pork liver(xiang la cui ban zhu gan )

Spicy pork liver

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: wash the pig liver, soak it with water for more than 2 hours, and change the water halfway.

Step 3: pour water into the soup pot, add 2 tbsp cooking wine, cinnamon, star anise, onion and ginger, and bring to a boil. Pigs in boiling water

Step 4: bring to a boil over high heat, turn to medium heat and simmer for about 30 minutes. Turn off the heat and simmer until cool.

Step 5: slice the chilled pork liver.

Step 6: crush huangfeihong spicy crispy.

Step 7: Chop garlic and cut parsley into sections. Put it in a small bowl.

Step 8: add vinegar, soy sauce and Chicken salt into the coriander bowl, and stir to form the sauce.

Step 9: pour the juice into the cut liver. Sprinkle with spicy crispy.

Materials required:

Pig liver: 300g

Huang Feihong spicy crispy: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Scallion: right amount

Ginger: right amount

June soy sauce: right amount

Cooking wine: moderate

Coriander: moderate

Garlic: right amount

Vinegar: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: pig liver must be soaked with water, change the water halfway.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Cui Ban Zhu Gan