Chinese Food
Stir fried liver slices with Tianjin flavor
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When I was a kid, I liked fried liver. But I only ate fried liver from Grandma. Later, grandma taught me I'm married. My husband likes it very much. Nobody can match me Then I became a mother. Children also like Today, I made a plate. My husband and son are full. But I didn't eat a mouthful. Because this is my unique sorrow. In fact, is the so-called Qingming Festival a task? No, as long as they have her in mind, and we are the continuation of their lives. This is called thinking.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Soak pork liver in cold water for one hour after buying it. Change water for two or three times. Others are shown in the figur
Step2:Slice the liver. It can't be too thin. It will be very dry if it's thin. It'll be greasy if it's thick. It's about 3mm
Step3:Add cold water to the sliced liver, then soak it repeatedly and rinse it for an hour until there is almost no blood water. Add cooking wine, white pepper, salt and starch to control the drying and marinate for 15 minutes, then cut cucumber, carrot, onion and onion into pieces and prepare for use. (pickle cucumber with a little salt
Step4:Pickled live
Step5:Put the base oil into the oil, heat it up, medium heat it. Remove the pickled liver, and then adjust it to medium heat. Wait until one side is slightly discolored, and then turn it over. Turn it over, and then adjust it to medium heat. About six years old, remove it
Step6:Turning the po
Step7:Another pot. Stir fry with scallion. Put in liver, carrot, onion, stir fr
Step8:Add two tablespoons of raw soy sauce, half of the old soy sauce for coloring, one teaspoon of sugar, one teaspoon of cooking wine, garlic powder, a little salt, stir fry over high heat
Step9:A little water starch. Sesame oil to take the juice out of the po
Cooking tips:There are skills in making delicious dishes.
