Stir fried pork liver with leeks(jiu cai chao zhu gan )

Stir fried pork liver with leeks

Introduction:

"It's still chilly in spring. Spring leeks come into the vegetables. From winter to spring, the climate changes from cold to hot. Eating more leeks in spring has many beneficial effects on human body! Spring climate is different, spring eat more spring leek, in order to dispel Yin scattered cold. Moreover, in spring, the liver Qi is too strong, which affects the digestion and absorption function of the spleen and stomach. More spring leeks can enhance the Qi of spleen and stomach, which is beneficial to liver function. Pig liver is also a good food for nourishing liver in spring. This dish is nourishing the liver and tonifying the liver, which is a home-made dish for health preservation in spring. "

Production steps:

Step 1: clean the leeks and cut them into sections.

Step 2: wash the pig liver, slice, add salt, sugar, cooking wine, pepper, starch, stir in soy sauce, marinate for a while.

Step 3: stir fry shallot and ginger with oil.

Step 4: pour in the pig liver and stir fry.

Step 5: stir fry the pig liver until the color changes and set aside.

Step 6: pour in the leeks and stir fry.

Step 7: add soy sauce.

Step 8: stir fry with salt and sugar.

Step 9: pour in the pig liver, add a little chicken essence, stir fry and turn off the heat.

Materials required:

Pig liver: 300g

Leek: 250g

Scallion: right amount

Ginger: right amount

Salt: right amount

Pepper: 2G

Cooking wine: 15g

Soy sauce: 30g

Sugar: 2G

Starch: right amount

Chicken essence: appropriate amount

Note: leeks had better be washed in advance, drain water reserve, so as to reduce water. This dish is Kwai fried, stir fry pork liver until it is discolourable, then stir fry together with leek, so that the liver is fresh and tender. Chinese chives into the pot, to quickly add seasoning, stir fry evenly can be out of the pot, do not fry for a long time, affect the taste of Chinese chives.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiu Cai Chao Zhu Gan