Pork liver with pickled pepper(pao jiao zhu gan )

Pork liver with pickled pepper

Introduction:

"In fact, it only takes 10 minutes to fry this dish, but it takes 30 minutes to process the pig liver. In addition, I like the side dishes, no garlic sprouts, onion, garlic sprouts and so on. O(∩_ ∩)O”

Production steps:

Step 1: wash the pig liver, soak it in cold water for 30 minutes to remove the blood stain, and change the water twice during the process.

Step 2: use the time of soaking pig liver to prepare the seasoning. Slice the onion, ginger and garlic, and cut the dried pepper into sections.

Step 3: after slicing pig liver, mix well with salt, cooking wine, sugar and starch, and let stand for 15 minutes. Cut the pepper and garlic into sections, and cut the red pepper into pieces.

Step 4: heat the oil in a hot pan, pour in all seasonings after the oil is hot, and stir fry the red oil.

Step 5: stir fry the pork liver until it is cut off.

Step 6: add beauty pepper, red pepper and garlic sprouts, add appropriate amount of cooking wine, soy sauce and salt, stir well, and remove from the pot.

Materials required:

Pig liver: moderate amount

Beauty pepper: right amount

Red pepper: right amount

Garlic sprouts: right amount

Onion, ginger and garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Pickled pepper: right amount

Pixian Douban: moderate

Rock sugar: right amount

Old style: moderate

Cooking wine: moderate

Salt: right amount

Note: pork liver should be stir fried, green pepper and garlic just stir evenly, not for a long time. Garnish according to their own preferences, no garlic seedlings, onion, garlic, whatever. O(∩_ ∩) O another colleague said that pork liver mixed with starch and vegetable oil in advance will be more smooth and tender. I haven't tried it. If you are interested in children's shoes, you can try it. ^_^

Production difficulty: simple

Technology: explosion

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Pao Jiao Zhu Gan