Stir fried pork liver with green pepper(qing jiao chao zhu gan )

Stir fried pork liver with green pepper

Introduction:

"The reason why pig liver can replenish blood is not that it looks bloody, so the effect is good. On the contrary, the blood in the pig liver is the most indispensable, because the pig liver is the largest detoxification organ in the pig body, and a large amount of blood in it contains some harmful substances. Therefore, the bought pig liver should be repeatedly washed with tap water, and then soaked in water for more than 30 minutes until the water has no blood color. Only then can it be cooked and eaten, "the pig liver enriches blood, and the poison should be removed" before eating ”。 Pig liver blood, because the pig liver contains high iron content, and iron is an indispensable element in the synthesis of hemoglobin, hemoglobin is responsible for carrying oxygen, a protein, iron can increase the body's blood red blood cells and hemoglobin content, so as to play the role of blood. Some people think that pig liver is a nutritious food for enriching blood. Pregnant women and children should eat more of it. However, some people object that animal liver has accumulated a lot of toxins and high cholesterol, so they should not eat more. First of all, it is certain that animal liver is extremely nutritious, and it is difficult to replace other foods. Animal liver is rich in protein, 21.3 grams of protein per 100 grams of pig liver, twice that of pork. In addition, animal liver can be called the "king of vitamin a" in food, so you can eat it at ease, but everything should be moderate. No matter how good the thing is, it will be the opposite. "

Production steps:

Step 2: wash the liver repeatedly in 3 mm thick water.

Step 2: soak in clean water for 30 minutes, change the water and continue to wash until there is no blood.

Step 3: take out the hedgerow and control the water content.

Step 4: prepare ingredients: green pepper, garlic, onion, ginger.

Step 5: mix in half a teaspoon of salt, a teaspoon of dry starch, a teaspoon of soy sauce, half a teaspoon of vinegar, two teaspoons of cooking wine, half a teaspoon of pepper, 4 Chinese prickly ash, a little sugar, onion and ginger slices.

Step 6: stir well and taste.

Step 7: prepare the side dish, cut the garlic seedling into small sections, and cut the green pepper into diamond.

Step 8: heat up the oil in a pan. Add a little more oil. Heat the oil until 70% or 80% of the oil is hot. When the smoke starts, pour in the tasty pork liver slices.

Step 9: fire, stir fry quickly, count down 5 seconds, or observe with your eyes, when the surface of pig liver is just beginning to turn white, some of them are not turning white, and the meat is slightly pink, it will be filled out immediately.

Step 10: leave the bottom oil in the pot, stir fry the white part of green pepper and garlic for 1 minute.

Step 11: pour in the fried pork liver and stir fry it in high heat.

Step 12: turn off the fire! Sprinkle in the garlic leaves, use the remaining temperature to heat the garlic leaves until broken, a little monosodium glutamate, plate!

Step 13: tender or not, pictures speak

Materials required:

Pig liver: one piece

Garlic sprouts: two

Green pepper: two

Scallion: right amount

Ginger: moderate

Zanthoxylum bungeanum: right amount

Salt: half a teaspoon

Dry starch: 1 teaspoon

Raw soy sauce: a spoonful

Vinegar: half a teaspoon

Cooking wine: 2 teaspoons

White pepper: half a teaspoon

Sugar: half a teaspoon

MSG: half a teaspoon

Note: six points: stir fry the tender and non fishy pork liver. First, don't cut the pork liver too thin. 2-3mm thick is suitable. The fried pork liver is elastic. If it is cut too thin, it is easy to harden when heated. 2、 Pig liver must be repeatedly soaked and rinsed. Because there are a lot of blood and mucus in the pig liver, only after fully soaking and rinsing, the blood and mucus between the layers can be removed, so that after frying, it will be crisp and refreshing. 3. Pig liver needs to be pickled in advance. Main functions: 1. Deodorization (cooking wine, vinegar, scallion, ginger) 2. Freshness (salt, soy sauce, sugar, monosodium glutamate) 3. Smooth and tender taste (dry starch sizing) 4. Reduce the time of seasoning and frying in the pot (this is the key point) 4. Slightly more oil than usual cooking. On the slurry of pig liver, put less oil, easy to paste pot. 5、 The whole fire. Because the best way to keep the freshness of food is to shorten the cooking time. High temperature will "seal" the taste and water in the meat in the shortest time, which is the same as steaming fish. 6、 Quick fried, how fast is it? Countdown 5 seconds out of the pot, stir fry the side dishes, again back to the pot for 5 seconds, to ensure that the tender with cardamom time ah ah!

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Jiao Chao Zhu Gan