Diced eggplant with pig liver

Diced eggplant with pig liver

Introduction:

"I can't make good pig liver all the time. I'm too old and too tender to handle it. Yesterday, an innovative dish of pig liver was taught on TV. Because the ingredients are simple and the method is easy to operate, we should learn it quickly. Although the sale is a little different, it tastes really good! "

Production steps:

Step 1: dice onion, ginger and garlic, dice green pepper and red pepper.

Step 2: dice the eggplant.

Step 3: dice the pig liver and use salt, cooking wine and water starch for sizing.

Step 4: Fry diced eggplant in a non stick pan with a little salt to dry. There is no oil or small fire in this process.

Step 5: soften the diced eggplant and pour it into the plate.

Step 6: put the lard into the pan.

Step 7: after the color changes, decant the excess oil, leave a little oil, add bean paste, ginger, pepper and stir fry.

Step 8: add green and red pepper, diced eggplant, cooking wine, vinegar and soy sauce, stir fry evenly.

Step 9: pour in a little boiling water and cook for 1 minute to make all ingredients tasty.

Step 10: drizzle with water starch, add minced garlic and scallion, and add a little sesame oil.

Materials required:

Pig liver: 250g

Eggplant: 1

Green and red peppers: 4

Ginger: 1 small piece

Garlic: 5 pieces

Zanthoxylum: 15

Onion: how many

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: right amount

Bean paste: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Note: 1, fried pork liver to use more oil, and eggplant is oil absorption, so the two are perfect match. 2. The bitter taste of eggplant can be removed by dry frying over low heat. 3. The oil temperature of fried pig liver should not be too low, otherwise it is easy to get old.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy