Fried chicken liver(bao chao ji gan )

Fried chicken liver

Introduction:

Production steps:

Step 1: cut green pepper into coarse grains.
Cut the capsicum into coarse grains.
Cut celery, garlic and scallion into sections.
Shred the ginger.
Beat the garlic and chop it.

Step 2: clean the chicken liver, cut into small pieces and remove the blood with bubbles.
Soak black soybeans in water until soft, drain and set aside.

Step 3: bring the chicken liver to a boil with proper amount of water. Don't boil it. The chicken liver will get old after boiling. Then rinse it with cold water and drain the water.

Saute chopped ginger and black pepper over high heat.

Fifth step: put the chicken liver into the fry, make the fire big, put a spoon of Kwai liquor, a spoonful of soy sauce and a little salt to stir fry.

Step 6: then put celery, garlic and scallion into it and stir fry until green. Add a little chicken essence and stir well.

Materials required:

Chicken liver: 700g

Green pepper: two

Chaotian pepper: 8

Garlic: 4 pieces

Celery: one

Garlic sprouts: one

Ginger: one piece

Onion: one

Black lobster sauce: 1 spoonful

Soy sauce: a spoonful

Cooking wine: a spoonful

Salt: right amount

Chicken essence: appropriate amount

Note: chicken liver bubble down, blood also to toxins. Chicken liver flying water can get rid of some fishy smell, but also easy to master the fire, will not fry some immature some cooked, viscera must fry cooked to eat.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Super spicy

Chinese PinYin : Bao Chao Ji Gan