Chinese Food
Stir fried pork liver
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In winter, I always think about preserved meat. In fact, there is no such thing in the north. I have been in the south for many years. Do you do as the Romans do. As long as we get into winter, what's the lack of the unique dry flavor of the cured meat? What's less? By the way, it's the taste of home. I don't know why. Always let me see the old people drying meat, fish, chicken, duck on the balcony. Looking forward to the happy and peaceful picture of the new year. Probably because of the word tradition. As a traditional Chinese food, preserved meat has a long history. As early as the Zhou Dynasty, Zhou Li and Zhou Yi have been recorded about meat Fu and preserved meat. In fact, many places in the south of central China have the custom of drying cured meat in winter, but the practice is different in different regions and the taste is different. The first one I ate was spicy and smoked. Guangzhou's cured meat is a little bit sweet. And it's a little bit
Cooking ingredients
Cooking Steps
Step1:Wash pork liver and soak in water for about half an hou
Step2:Sliced pork liver, cucumber and red pepper respectively. Sliced garlic seedling
Step3:Add a little oil to the pot. Heat it and put it into pork liver
Step4:Stir fry until the pork liver changes color. Put in cucumber slice
Step5:Stir fry for one minute. Add garlic and red pepper. Stir well.
Cooking tips:There are skills in making delicious dishes.
