Hot pork liver(huo bao zhu gan )

Hot pork liver

Introduction:

"Pig liver is a good blood tonic. Pig liver is rich in iron and phosphorus, which is an indispensable raw material for hematopoiesis. Pig liver is rich in protein, lecithin and trace elements, which is conducive to children's intellectual and physical development. Pig liver is rich in vitamin A, often eat pig liver, can gradually eliminate eye diseases. Pig liver also contains a variety of anti-cancer substances, such as vitamin C, selenium, and so on, and the liver also has a strong anti-cancer ability and anti fatigue special substances

Production steps:

Step 1: soak pig liver in water for 40 minutes.

Step 2: slice the soaked pig liver into thin slices.

Step 3: add water to the pan and bring to a boil. Blanch the pork liver for 10 seconds.

Step 4: add starch, five spice powder, meijixian, and marinate for 5 minutes.

Step 5: remove the pepper seeds, wash and slice.

Step 6: wash the carrot and cut into diamond slices.

Step 7: add oil in a hot pan, add half of the onion and ginger powder, and stir fry Pixian bean paste until fragrant.

Step 8: add green peppers and carrots and stir fry until cut.

The ninth step: add pork liver, the remaining onion ginger, vinegar, Baijiu, white sugar, beautiful fresh.

Step 10: stir well, stir for 30 seconds, turn off the heat and get out of the pot.

Materials required:

Pig liver: 200g

Green pepper: 50g

Carrot: 100g

Pixian Douban: 20g

Scallion: 10g

Ginger: 5g

Vinegar: 3ml

Meijixian: 10ml

White granulated sugar: 5g

Wuxiangfen: 3G

Starch: 5g

Baijiu: 5ml

Peanut oil: 20ml

Note: the pig liver must be soaked for at least 30 minutes before frying, so that the pig liver can excrete toxin. Pork liver must be fried before eating.

Production difficulty: Advanced

Technology: explosion

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Huo Bao Zhu Gan