Stir fried pig liver with garlic stalk and Auricularia auricula(suan tai mu er chao zhu gan )

Stir fried pig liver with garlic stalk and Auricularia auricula

Introduction:

"Garlic moss" is the flower moss of garlic, including flower stem (MOSS stem) and involucre (MOSS bud). The moss bud is the involucre at the top of garlic flower stem, which contains underdeveloped inflorescence. The pungent taste of garlic moss is lighter than garlic, and its garlic flavor can increase the flavor of dishes, so it is more easily accepted by people. Allicin and Allicin in garlic moss can inhibit the growth and reproduction of Staphylococcus aureus, Streptococcus, dysentery, Escherichia coli, Vibrio cholerae and other bacteria.. Garlic bolt contains capsaicin, its bactericidal ability can reach one tenth of penicillin. It has good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection and expel insects. Pig liver is rich in iron, which is the most commonly used food in blood enriching food. Eating pig liver can regulate and improve the physiological function of hemopoietic system of anemia patients. Pig liver is rich in vitamin A, which can maintain normal growth and reproductive function. It can protect eyes, maintain normal vision, prevent dry and tired eyes, maintain healthy skin color, and is of great significance to skin fitness It can also supplement vitamin B2, which is an important coenzyme to supplement the body and complete the detoxification of some toxic ingredients. Pig liver also contains vitamin C and selenium, which are not contained in general meat products. It can enhance the body's immune response, anti-oxidation, anti-aging, and inhibit the production of tumor cells. It can also treat acute infectious liver disease It's inflamed. "

Production steps:

Step 1: soak the fresh pig liver in water for more than half an hour to fully explode the harmful substances in the pig liver.

Step 2: cut the "willow leaves" about 3mm thick. Use cooking wine, salt and wet starch to soak and marinate for 10 minutes.

Step 3: wash garlic bolt, Auricularia auricula and red pepper. Garlic cut inch section, Auricularia hand tear walnut pieces, red pepper cut hob pieces.

Step 4: blanch the garlic bolt with boiling water and take it out. Set aside Auricularia auricula, red pepper and pickled pepper.

Step 5: cool the oil in a hot pan. When the oil is 40% hot, put in the marinated pig liver, slide it open, and take it out. Add oil and saute shredded ginger, pickled peppers, garlic sprouts, agaric fungus and red pepper. Add salt, soy sauce, sugar and pork liver. Continue to stir fry until the pork liver is well cooked. Remove from the pan and serve.

Materials required:

Fresh pig liver: appropriate amount

Garlic bolt: appropriate amount

Auricularia auricula: right amount

Pickled pepper: right amount

Scallion: right amount

Red pepper: right amount

Shredded ginger: right amount

Edible oil: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Proper amount: soy sauce

Wet starch: appropriate amount

Note: pork liver is easy to fry, so to make this dish, it's best to use warm oil to smooth the pork liver first, and then stir fry it with garlic, fungus and other vegetables.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Tai Mu Er Chao Zhu Gan