Stir fried mutton liver
Introduction:
"People in Xinjiang like to eat onions (which is often called" skin teeth "in Xinjiang). It's famous. All kinds of noodles, pilaf and fried noodles can't do without onions. Onions are also found in cold dishes, not to mention mutton, nangkeng mutton and so on. It's a classic combination of onion and mutton. In particular, the friends of the nation like to eat onions. Although they eat mutton and mutton every day, they don't get much of the three highs. That's the credit of onions. The fried mutton liver with onion is a special eye protection stir fry for office computer users who use their eyes excessively. The mutton liver contains more cholesterol, and the onion just plays a role in reducing cholesterol, and it can remove fishiness. It is a perfect match. "
Production steps:
Step 1: Materials: sheep liver, red pepper, onion, Chinese prickly ash, pepper powder, salt starch, vegetable oil, green pepper, ginger and garlic
Step 2: Method: soak fresh sheep liver with water for one or two hours to remove blood
Step 3: slice sheep liver
Step 4: add a little soy sauce and mix with starch
Step 5: blanch in boiling water
Step 6: remove the foam with clear water
Step 7: cut onion into slices, green pepper into slices, garlic into powder, ginger into powder, dry red pepper with cold water bubble
Step 8: cool the oil in a hot pot, stir fry the dried red pepper, Zanthoxylum bungeanum and shredded ginger until fragrant
Step 9: release green pepper and onion, stir fry for a while
Step 10: pour in the mutton liver and cooking wine, and continue to stir fry
Step 11: stir fry chicken essence with salt
Step 12: add pepper and garlic, stir well, then out of the pot.
Materials required:
Fresh sheep liver: appropriate amount
Onion: right amount
Green pepper: right amount
Salt: right amount
Vegetable oil: right amount
Pepper: right amount
Zanthoxylum bungeanum: right amount
Ginger: right amount
Dry red pepper: right amount
Chicken essence: appropriate amount
Garlic: right amount
Starch: right amount
Cooking wine: moderate
Soy sauce: moderate
Note: if it's fried onion, you can use purple onion, which tastes a little spicy and fragrant. If it's cold dish, you can use white onion, which tastes a little sweet and delicious. But Xinjiang people still like to eat white onions, especially Uygur friends.
Production difficulty: ordinary
Technology: stir fry
Production time: several hours
Taste: medium spicy
Stir fried mutton liver
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