Chinese Food
Stir fried liver and waist with pickled peppers
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I love this dish so much. I have to cook it twice a month. It's really delicious. It can't stop people shouting lose weight . It's so powerful. If you like pig liver, you can't miss it. If you like pig liver, this dish will make you love pig liver. It's delicious, tender and full of praise. There's no smell. And the guests at home. It's definitely a dish that makes you have twice as much face. You can serve it as you like. What five-star hotel. It's not necessarily the same as the real taste in your mouth. It's also a classic Sichuan dish. But I've improved it a little bit. It's more in line with the taste of parent materials now. It's more delicate. I didn't expect to teach you how to make this dish before. Just then douguo net made an activity about olive oil. Invited me to make Chinese food with olive oil. I thought of this dish. So I sent it to share with you. We must taste the good taste.
Cooking ingredients
Cooking Steps
Step1:Dry Auricularia auricula should be soaked in cold water in advance, then picked, cleaned and torn into small pieces for standby. Wash the pork liver with running water. Soak it in cold water with a pinch of salt for 10 minutes. Remove the blood and cut the pork waist flower knife (the meat seller can cut it for you directly). Slice the pork live
Step2:After patting the scallion with the blade, cut the scallion into large sections for standby. Chop garlic and ginger. Cut the pickled peppers into small sections. Cut the pickled ginger into thin wire
Step3:Put the cut pork liver and pork waist in a large basin. Then put in the ginger powder, pepper noodles, a little salt, chicken essence and starch
Step4:Pour in olive oil. Mix well and marinate for 510 minutes. (in this step, the pork liver is not easy to grow old when being fried, and the meat and water of the pork liver are locked.
Step5:After the pot is hot, continue to pour in olive oil (this step is best to use rapeseed oil. One of the soul of Sichuan cuisine). Pour more. Usually fry three times the oil. (the pork liver oil is not tender
Step6:When the oil is 70% hot, put in pickled peppers, pickled ginger, prickly ash and garlic slices. Stir fr
Step7:Pour in pork liver and kidney to stir fry. Pour in a little cooking wine and raw soy sauce (cooking wine is not only to remove the smell, but also to make the meat tender
Step8:Look at the discoloration of pig liver. Put it in agaric immediately. Add sugar to improve the taste
Step9:Put in the onion and stir fry. About two minutes at mos
Step10:Pour in water and starch, stir fry twice. Then immediately drop sesame oil to improve the fragrance. Turn off the heat. Stir evenly, and then you will be out of the pot
Step11:It's loaded.
Cooking tips:(the serial number of the tips corresponds to the serial number of the above production process. It's convenient for you to see) 1. The pig liver is put in the cold water with salt before frying to let the blood come out. 2. Cut the pork loin. Generally, the place where you sell the loin can help you cut it. If you want to cut it by yourself, remove the white waist Sao and wash it. First cut the waist into two pieces, and then make a diagonal distance on the top Zero point three Cm. No cutting. Continue to cut all pork loins into Phoenix Tail shape. 3. Dry Auricularia can reach the maximum with cold water. 4. Pat the scallion with a knife. Cut it obliquely to make it taste better. 5. I didn't put cooking wine when I salted it, so I used ginger powder to deodorize it. After putting salt in this step, add pickled peppers, pickled ginger and the salty taste of soy sauce. I didn't add salt any more. If the taste is heavy, put a little salt in the stir fry. 6. When marinating, add olive oil to make pig liver more tender and smooth
