Chinese Food
Characteristic liver slices
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This dish comes from cold pork liver. Pig liver is rich in iron, phosphorus and other elements. It has the effect of eyesight and blood supply. But the smell of pig liver is very heavy. It is easy to get old and tough after heating. If it is not cooked properly, the taste is not good. This spicy liver slice is soaked in hot water until it is cooked. The taste is very tender. A lot of ginger powder is used, which can remove the smell and add the taste of ginger vinegar. The most special is the use of hot oil paste. Compared with the traditional red oil, the taste is more unique. It's a good dish to eat with wine.
Cooking ingredients
Cooking Steps
Step1:Wash pig liver. Add water to the pot. Add onion, ginger, dried sea pepper, dried Chinese prickly ash. Add pork liver. Bring to a boil.
Step2:Turn off the fire after boiling. Soak the pork liver until it is cooked. (the toothpick can be used to poke the thickest part. No blood water can be leached.)
Step3:Take out the pig liver and dry it. Cut it into slightly thick slices.
Step4:Cut the garlic sprouts into inch sections. Blanch them in boiling water. Put them in the liver slices. Add ginger powder, pepper powder, soy sauce, vinegar and spicy oil. Mix well.
Step5:Finished drawings.
Cooking tips:1. If the pig liver is thick and can't be matured in one soaking, you can remove the pig liver and boil the original soup. Put it in the pig liver and soak it again. The toothpick can be used to poke the thickest part. It can be leached without blood. 2. The way to make chili oil is basically the same as the way to make red oil. The difference is that chili powder is used in the red oil, while chili powder is used in the chili oil, which is made of the shredded pieces of dried pepper and dried pepper that are fried to brown in the oil. So chili oil has a paste flavor. There are skills in making delicious dishes.
