Scalded pig liver tips(bai zhuo zhu gan jian )

Scalded pig liver tips

Introduction:

"The benefits of pig liver: 1. Pig liver is rich in iron, which is the most commonly used food in blood enriching food. Eating pig liver can regulate and improve the physiological function of hemopoietic system of anemia patients; 2. Pig liver is rich in vitamin A, which can maintain normal growth and reproductive function; it can protect eyes, maintain normal vision, prevent dry and tired eyes, maintain healthy skin color, and protect skin It is of great significance to keep healthy skin; 3. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing important coenzymes and detoxifying some toxic ingredients; 4. Pig liver also contains vitamin C and trace element selenium, which are not contained in general meat products, which can enhance the immune response of human body, resist oxidation, prevent aging, and inhibit the production of tumor cells It can also cure acute infectious hepatitis. So we often eat pig liver or a good choice

Production steps:

Step 1: first, cut the fresh pig liver into thin slices

Step 2: ingredients for blanching pig liver tips

Step 3: shred the green onion and ginger, cut the green and red peppers into thin circles, and cut the parsley into sections.

Step 4: soak the sliced pig liver slices in water for 30 minutes

Step 5: soak the pig liver slice until the blood water is reduced and the color is slightly white

Step 6: boil water in a pan

Step 7: put the soaked pig liver slices into the boiling water pot

Step 8: after boiling, turn off the heat and simmer for about three or four minutes. After scalding until there is no blood oozing from the pig liver, you can take it out of the pot and put it on the plate

Step 9: add vidami soy sauce, green onion and shredded ginger into the bowl

Step 10: cut the orange in half

Step 11: squeeze the orange juice into the sauce bowl

Step 12: pour various ingredients on the pig liver

Step 13: burn peanut oil in the pot

Step 14: bring the oil to a boil and fry with dried chili

Step 15: pour chili oil on all kinds of materials!

Step 16: ready to eat!

Materials required:

Fresh pig liver: 400g

Scallion: 20g

Ginger: 10g

Coriander: 20g

Green pepper: 10 grams each

Orange: half

Red pepper: right amount

Weidamei soy sauce: 30g

Peanut oil: 30g

Note: 1. The key to this dish is to soak the pig liver until the blood water is reduced. It's better to wash it with water several times, so as to clean the pig liver. 2. The water for scalding pig liver should be kept at about 90 degrees as far as possible. Don't roll away. Otherwise, pig liver is easy to scald and affect the taste! 3. Adding orange juice is to suppress the bad smell of pig liver!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bai Zhuo Zhu Gan Jian