[quick fried three kinds] people in Northeast China fry three kinds of viscera together. It's fragrant. recipe-Chinese Food-best chinese food recipes-cooking food

[quick fried three kinds] people in Northeast China fry three kinds of viscera together. It's fragrant.

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Quick fried is a common cooking technique in the north. For example, fried meatballs, fried vegetables and fried meat sections. Jiang Juan, an old northeast friend of Taitai, has brought three kinds of quick fried dishes with richer raw materials today. Pork liver, pork tripe and fat intestines are processed separately. They are smelted in one furnace. They are thickened with salty and fresh soup. They are smooth, fresh and tender. They are widely spread in Northeast China.

Cooking ingredients

thirteen fragrance:5g

raw:5ml

veteran:moderate amount

Cooking Steps

Step1:Stew pork tripe and pork fat intestines with scallion, ginger slices and cooking wine for 30-40 minutes, or press with pressure cooker for 15-20 minute

Step2:The pig liver is soaked in water to remove blood, sliced and rinsed again with running water

Step3:After mixing potato starch and water, let it stand for layering. Pour out the upper layer of clear water. Use the wet starch precipitated to the bottom to size the pig liver. Also, add ginger slices and cooking wine to remove fishiness

Step4:Heat the wide oil in the pan to 50 or 60% heat. Put in the filtered pork liver and stir fry for 1 minute until it changes color. Dish out

Step5:Heat the bottom oil in the pot. Stir fry the garlic and ginger. Stir fry the pork tripe, pork intestines and pork liver in turn. Add the old soy sauce and raw soy sauce. Add the cut peppers, carrots and onions. Finally, thicken the sauce to get out of the pot.