Fried liver with fish recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Immerse the cut liver in clear water. Pour a little white wine into the water. Immerse for half an hour. Wash it with your hands. Change another basin of clear water after the water is turbid. Repeat this several times. Then drain the water

Step3:Add some salt, a little sesame oil and a spoonful of dry starch to the pig liver. Mix well and marinate for 15 minutes. Cut the scallion and ginger. Slice the cucumber and carrot. Wash the pickled fungus and remove the sediment. Tear it into small pieces. Let go of the water and boil it in a hot pot

Step4:Cut the onion and ginger. Slice the cucumber and carro

Step5:Soak the fungus, wash it, remove the mud and tear it into small pieces. Let go of the water pot and blanch it

Step6:Take a small bowl. Add a spoonful of vinegar, a spoonful of soy sauce, a spoonful of sugar and a half of salt. A spoonful of cooking wine. Put chopped bean paste and onion and ginger into it and mix well

Step7:Put some oil in the pot. When the oil is hot, fry the pickled pork liver under the pot. When the pork liver changes color, shovel it out immediately

Step8:Put some oil in the pot. When the oil is hot, fry the pickled pig liver under the pot. When the pig liver changes color, shovel it out immediately

Cooking tips:5 steps to make a smooth, tender and non smelling pig Liver-1. To remove the peculiar smell of pig liver, you need to soak and wash it. Add a little white wine in the water and change the water constantly until the color of pig liver turns white. 2. Pig liver is very easy to mature. So you need to marinate it in advance. Add a little sesame oil and dry starch. It plays the role of sizing. Make pig liver very smooth and tender. 3. Put some ginger. Ginger can remove the viscera flavor of pig liver itself Boil the fungus before frying. This can prevent the frying pot. 4. When frying, shovel out the pigliver as soon as it changes color. Prevent the excessive heat of the pig liver from affecting the smooth and tender taste. Because I need to pour in the stir fry later. 5. I made a simple fish sauce. Because the flavor of the seasoning can cover the taste of the pig liver itself. Many people who don't like the pig liver can also eat this dish. Because they don't like the sticky taste. So In the end, there are skills to make dishes without thickening.