Fried pork liver in oil

Fried pork liver in oil

Introduction:

"Pig liver is an important organ for storing nutrients and detoxifying in pigs. It is rich in nutrients and has the function of nutrition and health care. It is one of the most ideal blood tonic products. The best choice for pig liver is tender liver. Pig liver should not eat too much, twice a week, 50 grams per person is appropriate

Production steps:

Step 1: wash the pig liver, soak in water for 10 minutes to remove the blood water, add cooking wine, bean paste, pepper, Chinese prickly ash, a small amount of starch and soy sauce for 10 minutes

Step 2: heat the frying pan with three times more oil than usual, add chopped Sichuan pickle (pickled ginger, pickled pepper) scallion section, stir fry until fragrant, add pig liver to continue to stir fry, the pig liver is completely discolored, add some sugar, start the pot

Step 3: finished products are rice killers

Materials required:

Pig liver: 200g

Sichuan pickles: 50g

Cooking wine: moderate

Douban: moderate

Pepper noodles: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Scallion: right amount

Soy sauce: right amount

Note: the whole fire action is fast, otherwise fried old taste is bad

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: sour and salty