Dad's old Beijing kitchen (big fish and big meat)

Dad's old Beijing kitchen (big fish and big meat)

Introduction:

"It's a new year when you enter the twelfth lunar month, especially after the 20th of the twelfth lunar month. You can't stay idle any day. Fried tofu, Spring Festival couplets, house sweeping and stewing are getting stronger and stronger. Ha ha ha, less gossip. Today's cuisine is fried liver tip. Fried liver tip is a home-made dish in old Beijing. It's fragrant. A bowl of rice, cucumber slices and fungus on tender pig liver, which is so attractive. Listen to me With this introduction, are you hungry

Production steps:

Step 1: slice cucumber and set aside

Step 2: soak Auricularia auricula in cold water in advance for standby;

Step 3: pig liver slices into a piece, spare;

Step 4: add white sugar, onion and garlic, a little soy sauce, salad oil to pork liver, simmer and taste;

Step 5: cut garlic into large pieces, cut scallion into small pieces and set aside;

Step 6: soak the hair of Auricularia auricula and put it into the hedgerow to control water;

Step 7: put the oil in the frying pan, heat it 50%, add the pig liver and stir fry it to change color, then put it out and set aside;

Step 8: put oil in the frying pan, add fungus, stir fry, low heat;

Step 9: after 1-2 minutes, put in the pre fried pig liver. Add sugar, salt and soy sauce;

Step 10: put in the cucumber slices, stir fry together, quickly out of the pot;

Step 11: dish, start, fry liver tip, challenge your taste and tongue tip;

Materials required:

Pig liver: 200g

Cucumber: 50g

Auricularia auricula: 50g

Sugar: 15g

Table salt: 10g

Soy sauce: 10g

Garlic: 5 pieces

Scallion: 5g

Salad oil: 10g

Note: 1: cutting fresh pig liver is a technical work, it should be like a piece of roast duck, piece by piece out, otherwise the slice of pig liver is too thick, it will affect the taste; 2: water control of Auricularia auricula is the key, Auricularia auricula meets hot oil, it is easy to splash oil everywhere, so it is necessary to control the water in Auricularia auricula; 3: stir fry the pig liver in advance for a long time, Pig liver will age and affect the taste;

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh