Pork liver with pickled peppers recipe-Chinese Food-best chinese food recipes-cooking food

Pork liver with pickled peppers

(86096 views)

I can't buy pickles in the United States. But I got the authentic Sichuan pickles taught by my Sichuan friends in the bean and fruit food group. From sour beans and radishes to pickled peppers and pickled ginger, I made and sold them at home. Today, for the first time, pickled peppers and pickled ginger come out of the jar. Pickled peppers and pickled ginger smell the sour taste. The saliva has flowed down. What do you eat? Suddenly I think of the day when I started my business in Chongqing ten years ago. At that time, I met with my friend once a week in a restaurant. He had a double cooked pork, I had a pork liver with pickled peppers, and I had a cucumber skin and egg soup. It felt like such a wonderful day. But later, I went back to Guangzhou to Sichuan restaurant many times. But I never tasted the same again. LG said that I ate more good food, so I didn't think it was delicious. Today, as like as two peas and I have remembered, I fry the liver of this pickled peppers and put one in my mouth. It is exactly the same as the taste of that year. It didn't change.

Cooking ingredients

pig liver:150g

pickled pepper:5

pickled ginger:1 block

garlic seeds:3

scallion:one

cooking wine:small amount

raw:small amount

salt:moderate amount

bean paste:1 teaspoon

Cooking Steps

Step1:Soak pig liver in water for one hour. Remove blood and water to remove toxi

Step2:Sliced pork liver. The thickness is about 3mm. If it's too thick, it's not cooked, it's too thin, and it's easy to get old. Marinate it with cooking wine, raw soy sauce, and salt for 15 minutes. The amount of liquid is not allowed to drip water.

Step3:Cut the pickled peppers in half. Cut the pickled peppers in the plate and keep the water. Slice the garlic seeds. Slice the pickled ginger. Slice the onion.

Step4:When the oil is hot, add garlic and ginger slices. The oil will bubble like a picture

Step5:Put a spoonful of bean paste and stir fry it to make red oil. It's red oil, so you can't have more bean paste, or you'll spoil the taste of pickled peppers