Stir fried pork liver with three silks(chun jie yang sheng san si chao zhu gan )

Stir fried pork liver with three silks

Introduction:

"In spring, nourishing the liver is the main way to keep healthy. Traditional Chinese medicine pursues the principle of supplementing the form with the form. To put it bluntly, it is to nourish the liver wherever you eat. Naturally, pig liver is indispensable. The Spring Festival is also a season when the skin is very sensitive. When the spring breeze blows, the dust and pollen in the air are also scattered with the wind. The season when people with sensitive skin have the most headache is when all kinds of itching, redness and swelling spots come one after another. It's really depressing. So in Japan, the more popular vegetable in spring is duck celery, which has antibacterial, detoxifying and anti-inflammatory effects. Yaerqin, also known as Sanye, has the effect of promoting blood circulation, detoxification, analgesia and relieving itching. When it comes to detoxification, we have to mention Auricularia auricula. Naturally, there is no need to say more about this effect. In addition, the spring bamboo shoots of clearing away heat, resolving phlegm, clearing intestines and slimming the body, which is a very seasonable spring health food - stir fried pork liver with three silks was born

Production steps:

Materials required:

Pig liver: half leaf

Duck celery: 1 bunch

Spring bamboo shoots: 1 branch

Black fungus: 5

Dried pepper: 1

Starch: 1 teaspoon

Soy sauce: 1 teaspoon

Shaoxing wine: 1 spoonful

Salt: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chun Jie Yang Sheng San Si Chao Zhu Gan