Pig liver with carrot

Pig liver with carrot

Introduction:

"My daughter has never been picky about food since she was a child. She ate very little. In addition, she gave birth prematurely, so she always looked smaller and thinner than the children of the same age. This time, she was hospitalized to check the trace elements. She said that she was short of iron and zinc. When she was discharged, she took a lot of medicine every day. Let alone the children, I couldn't stand it. What's the matter? This mother can cook, so I'd better work harder on the food! "

Production steps:

Step 1: 1. Material drawing.

Step 2: 2. Slice pig liver into thin slices, chop onion and ginger, add onion and ginger, cooking wine, soy sauce, salt and marinate.

Step 3: 3. Slice carrot.

Step 4: 4. Blanch the carrot slices, so that they can be cooked with the liver to avoid the liver frying too old.

Step 5: 5. Drench the excess soup before putting the liver slices into the pot.

Step 6: 6. Pour the oil into the frying pan, fry more oil, heat up and stir fry the pickled liver slices quickly,

Step 7: 7. Stir fry the liver slices with chopped green onion and ginger.

Step 8: 8. Blanch the carrot.

Step 9: 9, drench the soy sauce to taste, and then take it out of the pot.

Materials required:

Pig liver: moderate amount

Carrot: right amount

Onion and ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Note: 1, the liver must be cut into thin pieces, after the oil is easy to mature. 2. Add cooking wine with onion and ginger to get rid of the fishy smell. 3. Drench the excess water as much as possible before lubricating oil. 4. Bought liver can be rinsed in water, can also be used to wash rice bubble, easier to remove blood.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh