Fried pig liver in soy sauce(jiang bao zhu gan )

Fried pig liver in soy sauce

Introduction:

"Pig liver has the effect of tonifying liver and eyesight, nourishing blood and supplementing calcium. Because I'm a little anemic, I'll buy it every three or five days. My favorite is fried in soy sauce. It's delicious with or without spicy sauce! "

Production steps:

Step 1: wash the pig liver with blood water and slice it with a knife

Step 2: add a little cooking wine, soy sauce, pepper and starch, and grasp well by hand

Step 3: seal the plastic wrap and refrigerate for two hours

Step 4: cut the ingredients for use

Step 5: put some shredded ginger in the hot oil

Step 6: stir fry the pork liver with hot oil until the surface turns white

Step 7: set aside

Step 8: heat the oil in another pan and add ginger and garlic.

Step 9: pour in ingredients and stir fry

Step 10: add salt, cooking wine, soy sauce and a little water until the ingredients change color and soften

Step 11: pour in the pig liver and mix well

Step 12: add a spoonful of sugar, open the juice and put it on the plate. (if it's not thick enough, add some starch to thicken it)

Materials required:

Pig liver: moderate amount

Onion: right amount

Carrot: right amount

Green pepper: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Salt: right amount

Sugar: right amount

Pepper: right amount

Note: the whole firing process is a big fire. Pig liver can't be burned too long, or it's hard and hard to eat. Step 2 is very important. It's a good way to keep the liver tender and smooth.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Jiang Bao Zhu Gan