Rich nutrition - stir fried pig liver with celery(ying yang feng fu xi qin chao zhu gan )

Rich nutrition - stir fried pig liver with celery

Introduction:

"Liver is an important organ for storing nutrients and detoxifying in animals. It is rich in nutrients and has the function of nutrition and health care. It is one of the most ideal blood tonic products. Pig liver is rich in iron, which can regulate and improve the physiological function of hemopoietic system of anemia patients; pig liver is also 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. "

Production steps:

Step 1: raw material drawing. (pig liver, green garlic, red pepper, ginger and garlic)

Step 2: cut the liver into thin slices, marinate with a little salt, cooking wine, soy sauce and dry starch.

Step 3: slice celery and red pepper.

Step 4: put celery and red pepper into a boiling water pot and blanch until they are cut off.

Step 5: heat the oil in the pan and stir fry the ginger and garlic.

Step 6: add the pig liver and stir fry until discolored.

Step 7: add celery and red pepper, and add a little salt.

Step 8: stir fry until done.

Materials required:

Pig liver: 200g

Celery: 1

Red pepper: one

Jiang: a little

Garlic: a little

Salt: 1 / 2 teaspoon

Cooking wine: 1 / 2 teaspoon

Raw soy sauce: 1 / 2 tbsp

Dry starch: a little

Note: 1: because the liver is the largest poison transfer station and detoxification organ in the body, it is best to wash the fresh liver under the tap water for 10 minutes. 2: It's best to cut and make the pig liver now. If the fresh pig liver is cut and placed for a long time, the bile will flow out, which not only loses nutrition, but also has many granules coagulated on the pig liver after frying, affecting the appearance and quality. 3: Stir fry the whole process.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Ying Yang Feng Fu Xi Qin Chao Zhu Gan