Sauced chicken liver(jiang ji gan )

Sauced chicken liver

Introduction:

"Sauced chicken liver is the cheapest dish, isn't it? Two or three yuan a Jin, you can make a large plate. Although it is softer and more delicate than foie gras, it is more cost-effective when cooked carefully. How many ordinary people will make foie gras at home? Even duck liver is rarely seen in northern vegetable markets and supermarkets. Chicken liver is cheap and easy to buy, and it has strong sauce flavor after low fire and slow sauce, delicate and fragrant taste, high nutritional value, long-term consumption and eye-catching effect. It's easier to operate than pig liver. It's really good and cheap. Eating the liver in spring can clear the eyes and reduce the fire, which can also clear the heart.... "

Production steps:

Step 1: remove the fat from the chicken liver and clean it.

Step 2: put chicken liver in the pot, add appropriate amount of cold water and ginger slices.

Step 3: bring to a boil and simmer for 2 minutes.

Step 4: wash scallion leaves, slice ginger, and prepare spices.

Step 5: take out the boiled chicken liver, rinse it with warm water, and pour out the original boiled water.

Step 6: add proper amount of oil into the frying pan. When the oil temperature rises, add onion, ginger, rosemary, geranium, tsaokuo, cinnamon, dry red pepper and stir fry over low heat.

Step 7: add sugar, stir fry sugar color into soy sauce, stir well.

Step 8: add chicken liver and stir fry.

Step 9: pour in some boiling water, add some salt, sugar, cooking wine and soy sauce, boil over high heat and skim the foam.

Step 10: cover the pan, turn the heat down and cook for about ten minutes until the chicken liver is well done.

Step 11: pour into the basin and let cool. Cover the surface with a plate or plastic wrap. Leave in the shade for several hours.

Step 12: after taste, take out slices and decorate with lettuce and tomato.

Materials required:

Chicken liver: 500g

Water: moderate

Lettuce: moderate

Tomatoes: right amount

Oil: right amount

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Cooking wine: 1 teaspoon

Veteran: a little

Scallion leaf: 10g

Ginger: 5g

Rosemary: 1 / 8 spoon

Fragrant leaves: 2 pieces

Caokuo: 1 piece

Cinnamon: 1 Section

Dried red pepper: 1 piece

Note: 1, to slow cook low fire, fire easy to make chicken liver too old, meat hard. 2. When cooking chicken liver, if you want to see if it is well done, you can use chopsticks to insert it without blood oozing. 3. After cooking, let it stand for a few hours to make the chicken liver more delicious. Cover the surface to avoid air drying.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiang Ji Gan