Fried liver tips

Fried liver tips

Introduction:

"Pig liver is one of the common blood enriching foods. It is rich in iron, zinc, selenium, folic acid, nicotinic acid, vitamin A, B2, B6 and other nutrients. It can also provide heme iron (up to 22.6 mg per 100 g of pig liver) and cysteine to promote iron absorption. "

Production steps:

Step 1: Ingredients: pig liver, red and yellow pepper, cucumber and Auricularia auricula < br > < br > seasoning: starch, salt, edible oil, onion, ginger and soy sauce

Step 2: wash the pork liver and cut it into thin slices. Add cooking wine, water lake powder and a little salt to mix well. Then pour in edible oil and mix well. Marinate for 30 minutes.

Step 3: wash and soak Auricularia auricula in warm water; cut red and yellow pepper into pieces, slice cucumber; slice onion and ginger for standby.

Step 4: warm the oil in a hot pan, smooth the liver and pour it into a bowl.

Step 5: stir fry scallion and ginger in the bottom oil.

Step 6: add red and yellow pepper, agaric stir fry.

Step 7: pour in the cucumber and stir fry a few times.

Step 8: stir fry the pork liver, add a little salt and soy sauce to taste.

Step 9: quickly pour in the starch, stir fry immediately, gelatinize and form a film.

Step 10: features: rich flavor, thick and fresh.

Step 11: features: rich flavor, thick and fresh.

Materials required:

Pig liver: moderate amount

Red and yellow pepper: right amount

Cucumber: moderate

Auricularia auricula: right amount

Starch: appropriate amount

Salt: right amount

Edible oil: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: right amount

Note: 1, fried pig liver should not be too fresh, pig liver may be left with parasites, bacteria, toxic substances, etc., when eating, must be fried, not to pursue taste, and eat fried too fresh liver tip. 2. Pig liver should be repeatedly soaked with water before cooking. It is the largest poison transfer station and detoxification organ in the body. The toxic metabolites in pigs and some toxic substances mixed in feed are gathered in the liver. After detoxification by the liver, these substances are excreted in the urine through the kidney. Some toxic substances will remain in the liver if the liver fails to discharge the poison completely or the detoxification function is reduced. Therefore, before cooking, the pig liver should be repeatedly soaked in water for two or three hours to remove the remaining toxic substances.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy