Chinese Food
Bright eyes, nourishing liver, nourishing iron, fish and fragrant pig liver
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Today's fish flavored pig liver is made of liver. The fish flavor in it is not from fish, but from chili, ginger, onion, garlic, sugar, salt, soy sauce and other condiments. It's very simple. You can try it if you like.
Cooking ingredients
Cooking Steps
Step1:The best pickled peppers for fish flavored dishes are lantern pepper
Step2:Cut the scallion into oblique sections. Soak the chili and cut into large pieces. Cut the ginger and put vinegar and sugar in a small bowl. Mix it into sweet and sour juice
Step3:Pig liver is the biggest poison transfer station and detoxification organ in the body. So don't rush to cook the bought fresh liver. Put the liver under the tap water to wash for 10 minutes. Then put it in the water to soak for about an hour. The soaked pig liver is cut into thin slices. This is a little bit more difficult. Mix the dry starch with the pig liver. The starch here must be dry. Because the pig liver itself has a lot of water. If wet starch is used, the pig liver will not hold the starch. The pig liver made is very old and tastes bad. Now we all advocate low salt, less oil and healthy diet. So when making this dish, we can stir fry the pork liver first. When the pork liver is unfolded, we can take out the water and drain it. Then we can stir fry it again. The pork liver thus fried tastes tender and not greasy.
Step4:Heat the oil in the pot. First pour in the pickled ginger, pickled pepper and bean slices to stir fry. Then pour the pork liver into the quick stir fry. Enlarge the scallion section. Stir evenly. Then pour in the prepared sweet and sour juice. Add salt according to the weight of each taste. Stir and mix well, then put out the pan.
Step5:This dish features beautiful color, delicate taste and strong fish flavor.
Cooking tips:The pig liver should be cut and done now. The bile will flow out after the fresh pig liver is cut and placed for a long time, which will not only lose the nutrients, but also many particles coagulate on the pig liver after being cooked, which will affect the appearance and quality. Therefore, after the pig liver is sliced, the seasoning and wet starch should be used quickly to mix well, and the pig liver should be put into the pot as soon as possible. There are skills in making delicious dishes.
