Chinese Food
Pork liver with pickled ginger
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Today, I fried a dish of pork liver with ginger. It's estimated that I haven't fried this dish for at least 10 years. Under the expectation of less sails, my craftsmanship hasn't returned. It's as good as ever. In my impression, I didn't eat the fried pork liver with less pressure. The first time I showed up, I could only succeed. I couldn't fail. It was a little stressful. This is the legendary 10 years of sharpening. Only for today? In Sichuan cuisine, stir fried pork liver is definitely a good subject to judge the quality of chefs. If there is a little mistake, the whole dish will fall short. In front of fried pork liver. What fried shredded pork, fried diced pork, stir fried pork. The technical content is very low. In a few days, I'm going to make a hot kidney flower. It's the same level as fried pork liver. Smile today's fried pork liver because there is no relationship between pickled peppers. Choose pickled ginger instead. In order to enrich the color. Add some pepper. Very colorful. The price of this mountain black pig is as its name. It's really black. Less than three Liang. The price is 25.30 yuan I'm doing this
Cooking ingredients
Cooking Steps
Step1:Ingredients display - shanhei pig's liver, pickled ginger, colored pepper, onion, garli
Step2:Sliced pork liver, pickled ginger and garlic. Sliced pepper with a hob. Sliced shallot with scallion.
Step3:Take a small bowl A. put a small amount of bean petals, pepper and sugar in it. Originally, there was no such step for frying ordinary dishes. You can use it while frying. But frying pork liver is to win by the time of heat. So you should prepare these in advance. Come back when you fry. It's too late.
Step4:Take another small bowl B. put a small amount of raw soy sauce, wet starch, monosodium glutamate and scallion in it.
Step5:There are salt, cooking wine and wet starch in pig liver. Just a little salt. Because there are already bean petals, soy sauce and pickled ginger.
Step6:Put oil in the wok. Stir fry ginger slices, garlic slices and colorful peppers and then start the wok. Turn off the hot pot.
Step7:When the oil temperature is 20% hot, put down the pork liver and the seasoning in small bowl A. keep the medium heat all the time. When the oil temperature rises, the pork liver gradually coagulates and discolors. When the pig liver is not completely discolored, quickly spread the pig liver with the spatula. Turn the fire. Pour in the fried pickled ginger, garlic and pepper. Stir 3 and 4 times. Pour in the seasoning in small bowl B. stir twice. Quickly start the pot Install the tray. Taste while it's hot. Don't delay.
Cooking tips:Technical points - 1. Don't cut the pig liver too thin. Otherwise, it will get old soon when it comes to oil. (if you make pig liver soup, it can be thinner.) 2. Pig liver code taste is different from other meat. It needs to be stir fried now. No need to marinate. Code taste for a long time. It will make pig liver tissue qualitative change. 3. The biggest difference between my cooking process and other people's is that most of the others are stir fried pork liver and then scoop it up. Put the ingredients and stir fry it. Then stir fry pork liver. This is the usual way to stir fry shredded pork and sliced pork. I do the opposite. Why? I think it's the first time to fry the pig liver and put it aside. Although it's just two or three minutes' waiting, it's enough to change its taste. So I choose to fry the ingredients first. 4. After the ingredients are stir fried, the pot should wait until it cools down a little before adding oil. If you add pork liver in a hot pot, you will grow old. 5. The whole process must be fast, grasp the time, accurately judge the change of pig liver color, and several times of firepower conversion
