Tonifying liver, improving eyesight and nourishing blood(bu gan ming mu yang xue xiang cai bao chao zhu gan )

Tonifying liver, improving eyesight and nourishing blood

Introduction:

"How to buy pig liver: pig liver is rich in nutrition and delicious, which is very popular with diners. Pig liver can be divided into powder liver, face liver, hemp liver, stone liver, dead pig liver and irrigated pig liver. The first two are superior, the middle two are inferior, and the last two are inferior. Powder liver, face liver: soft and tender, fingers a little hard, can be inserted into the incision, cooked delicious, tender. Difference, the former color such as chicken liver, the latter color ochre red. Hemp liver: there is obvious white network on the reverse side. The cut part is not as soft as powder liver and face liver. It is tough and chewy after being cooked. Stone liver: dark red in color, harder in quality than the above three. It's not easy to insert a little bit of finger force, so you need to chew more to get rotten. Dead pig liver: purplish red color, residual blood spilling after incision, a few with thick blisters. Although there is no trace after the seller digs it out, it has no taste after it is cooked. Due to the short heating time of making soup and stir fry, it is difficult to kill bacteria, which is harmful to health after eating. Irrigated pig liver: the color is ochre red and white, which is fuller than that of non irrigated pig liver. The finger pressure will sink and recover for a moment. There is water overflow at the incision. After a short period of high temperature, there will be bacteria, which is not conducive to health. "

Production steps:

Step 1: pig liver. The pig liver was rinsed under tap water for 5 minutes, then soaked in clean water for more than two hours, and the water was changed twice in the middle.

Step 2: Ingredients: ginger, garlic, pepper.

Step 3: slice the processed liver.

Step 4: add proper amount of starch, soy sauce, cooking wine and tea oil into the cut pig liver. Mix pork liver and seasoning well and set aside.

Step 5: cut pepper and seeds into pieces, ginger into pieces.

Step 6: clean the garlic moss, remove the head and tail, and cut into sections.

Step 7: heat the pan, add tea oil and ginger to make it fragrant.

Step 8: stir fry pork liver until discolored.

Step 9: push the pig liver to the edge of the pot, add garlic and stir fry. The color of garlic moss is deepened. When it is slightly soft, stir fry it together with pig liver until the edge of pig liver is slightly rolled.

Step 10: add pepper and salt, stir fry evenly, and remove

Materials required:

Pig liver: moderate amount

Ginger: right amount

Garlic moss: right amount

Red pepper: right amount

Tea oil: appropriate amount

Starch: right amount

Cooking wine: moderate

Old style: moderate

Salt: right amount

Note: pig liver food note 1, pig liver contains a variety of nutrients, it is rich in vitamin A and trace elements iron, zinc, copper, and fresh and delicious, but pig liver before eating to detoxify. 2. Pig liver is the largest detoxification organ of poison transfer station in pigs. All kinds of toxic metabolites and some toxic substances mixed in food, such as pesticides, will gather in the liver and be detoxified and excreted by it, or transported to the kidney after chemical processing, and excreted from the urine. The liver can also produce inflammation, even liver cancer. In addition, there may be liver parasites and other diseases. If all kinds of toxic substances in the liver are not discharged completely, or the detoxification function is decreased, then the toxic substances will remain in the blood of the liver, which may induce cancer, leukemia and other diseases. 3. Since the toxic blood in the pig liver is scattered in tens of thousands of liver sinusoids, it is necessary to wash it under the tap water after buying the pig liver, and then soak it in the basin for 1-2 hours to eliminate the residual blood. Note that the water should be completely immersed in the liver. If the pig liver is cooked in a hurry, it can be cut into 4-6 pieces according to its size, put it in a basin and gently wash it, then put it into a basket and rinse it under tap water. 4. Don't tender the fried pig liver blindly, otherwise, it can't remove the poison effectively, and can't kill the pathogen and parasite eggs.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bu Gan Ming Mu Yang Xue Xiang Cai Bao Chao Zhu Gan