Cooking Steps

1. 

   Step1:Slice the pig liver 2 mm thick. The knife is not good. It's not easy to operate. The thickness of the cut is not the same, which leads to the inconsistency of the raw and cooked when the later is frie

2. 

   Step2:Add beer to the bowl. Grab and wash pork liver slices for one minute. The purpose of beer washing is to remove blood water and fishy smell. Remove the pig liver and clean it with water. After cleaning, remove the pig liver and squeeze out the water for seasoning. Pay attention to grasping and washing. We need to squeeze the blood out of the pig's liver.

3. 

   Step3:Add 0.5g salt, 1g pepper, 3G soy sauce and one yolk. Stir well. Add dry starch and stir for two minutes. Stir for several times to prevent the pig liver from powdering. Add some edible oil to moisten pig liver.

4. 

   Step4:Prepare a small piece of ginger as the auxiliary material and cut it into pieces for standby. Chop three cloves of garlic for standby. Chop several peppers for standby. Chop three sprouts for standby. Chop two shallots for standby. Chop three shallots for standby. Chop several wild peppers for standby. Instead of garlic sprouts and chives, use onions. If you can buy them, try to follow the original formula.

5. 

   Step5:Heat the pot and add 30g vegetable oil. Heat the oil to 70% of the temperature. Add a spoonful of bean paste to make it fragrant.

6. 

   Step6:Stir fry the pork liver after the seasoning. Stir fry until it is 8 mature to taste. Pour 3G cooking wine into the pot. Soy sauce 2G. Vinegar 1g, a little sugar, white pepper 1g, chicken essence 1g. Stir evenly, add a little oil, stir again and evenly out of the pot.

7. 

   Step7:It's OK to sell. It's better to reduce the amount of pork liver if you don't like it. Eating too much cholesterol in the viscera will be high. It is recommended to eat it with vegetable dishes. The nutrition should be balanced.