Chinese Food
Stir fried pork liver with preserved vegetable
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I like to eat fried pork liver with blood skin vegetables since I was a child. At that time, I was in the countryside. Only when I killed pigs in the new year can I have a delicious meal. Now I think it's happy. I really like the taste.
Cooking ingredients
Cooking Steps
Step1:Blood skin vegetables (also known as Guanyin soap) are picked, washed and drie
Step2:Clean pork liver and cut into thin slices (2mm). Add a spoonful of Pixian Douban sauce, appropriate amount of Lake powder and pepper, half a spoonful of cooking wine, mix with your hands, marinate for five minutes
Step3:While marinating the pig liver, stir fry the vegetables with blood skin until they are cut and salted, and then start the pot for standby. Wash the pot
Step4:Turn the stove to a big fire. Heat the pot. Add lard and turn it on. Add prickly ash, ginger and garlic. Stir fry the pork liver quickly after it's fragrant. The pork liver changes color and rolls
Step5:Add the dried vegetables. Continue to stir fry and add the seasoning essence. Mix well and add the pot
Step6:Stir fried pork liver with tender and refreshing blood skin vegetable
Cooking tips:There's a local saying that there are 18 shovels of pork liver. It's just to stir fry it quickly in a big fire. Only in this way can the fried pork liver taste crispy, fragrant, soft and tender. Fried pork liver tastes like chewing wax and cooking delicious.
