Cooking Steps

1. 

   Step1:The pork loin is cut from the middle. The white ones and the dark ones are in the middle. We call them waist Sao. As the name suggests, they taste very Sao. So we need to cut them horizontally with a knife.

2. 

   Step2:And then the flower knife. This step is to look good in shape. And it's easier to mature. It looks a bit difficult. Try it. It's interesting. The knife cuts at an angle. It can cut longer. Two thirds of each knife. Do not cut. Spacing Zero point five About cm.

3. 

   Step3:Then turn the direction. It's perpendicular to the pattern just cut. Cut the knife straight. Once every three knives are broken, it's OK.

4. 

   Step4:Pig liver is simple. Slice it directly. What I do is stir fried liver waist. Naturally, you can only use pork loin. Or just make pork liver.

5. 

   Step5:The peculiar smell of liver and waist is heavy. It must be removed emphatically. First, rinse and filter it with water twice.

6. 

   Step6:Then start to marinate. Salt into the basic taste. Soy sauce is fresh and fragrant. A little old soy sauce is colored. Then add cooking wine to remove the peculiar smell.

7. 

   Step7:Finally, add some dry starch. In order to make the taste of liver waist more tender. Mix well and marinate for about 10 minutes.

8. 

   Step8:Then prepare the ingredients. Don't think it's a piece of cake. But it's not easy. Liver waist tastes good, but it's shy. It needs to be pressed with heavy taste to improve the taste. Ginger and garlic, dried pepper, pepper, bean paste. This is a typical Sichuan material.

9. 

   Step9:Ingredients directly use green onion. It's used as ingredients and seasonings. It's easy to be cooked and taste. Don't like leeks. It's OK to use leeks. Don't like leeks. It's OK to use cucumbers, green shoots, hot peppers and agaric.

10. 

    Step10:Sauce. The process of frying is very fast. But the preparation work can't be sloppy. Every step should be done well. Finally, we can make a quick decision. Add a little sugar and a little vinegar to the sauce. This sweet and sour will make the taste more layered. Soy sauce, cooking wine, white pepper, water lake powder. Shuidian powder is used to make the juice thicker. It is coated on the pork liver with pork waist. The taste is strong. Don't put any more salt. There is a lot of salt in bean paste and soy sauce.

11. 

    Step11:Finally, drain the liver waist. Drain the excess water. Otherwise, the water will reduce the temperature of the oil. If the temperature is low, it will not stir fry. If you have kitchen paper at home, it's better to use it to absorb the moisture of the liver waist.

12. 

    Step12:Next, it's the key step. Don't hesitate. Go straight to the maximum. of cours

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