Fried pork liver with spinach(bu xue jia cai bo cai chao zhu gan )

Fried pork liver with spinach

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: wash the liver and cut it into shreds.

Step 3: put a spoonful of cooking wine, half a spoonful of soy sauce, a few drops of sesame oil, starch and a little salt into the cut pork liver to marinate for about 15 minutes.

Step 4: boil water in the pot, put the washed spinach in the pot and blanch for 1 minute.

Step 5: after the spinach is blanched, quickly cool it in cold water, cool it thoroughly, then pick up and control the water, and cut it into sections.

Step 6: heat the frying pan, pour oil, add onion and ginger, and stir until fragrant.

Step 7: put the pickled pig liver into the pot and stir fry quickly.

Step 8: stir fry for about 2.5 minutes, dry the pork liver and pour into the spinach section.

Step 9: stir fry spinach and pork liver, mix well, add a small amount of salt, half a teaspoon of sugar and a little chicken essence, then turn off the heat and put on the plate.

Materials required:

Spinach: 250g

Pig liver: 300g

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Salt: right amount

Starch: right amount

Sugar: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: 1, spinach must blanch, spinach contains oxalic acid, easy to form stones in the body. After blanching spinach, oxalic acid can remove most. 2. Sliced pork liver, easy to stir fry and taste. 3. Stir fry over high heat to ensure the tender and fresh taste of pig liver.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bu Xue Jia Cai Bo Cai Chao Zhu Gan