Dry fried pig liver

Dry fried pig liver

Introduction:

"When I was a child, when there was a red or white event in the neighborhood, I would prepare a banquet to entertain the people who went to help. This dish is my favorite. It's really not available in ordinary restaurants. I don't know why I often think of this dish now. I copied it with my memory. It's not bad. It's easy to make. It's still a good dish to drink. It also has the effect of tonifying blood and improving eyesight. "

Production steps:

Step 1: clean the fresh pig liver and cut the willow leaves. If you don't like the smell of blood, you can wash the blood with cold water and control it dry.

Step 2: add starch flour, the ratio is 1:1, onion, a little salt, the right amount of seafood sauce monosodium glutamate to adjust the bottom flavor.

Step 3: marinate with a small amount of water for 10 minutes.

Step 4: put the oil in the frying pan and heat it to 80%.

Step 5: put the pig liver into the pot one by one, fry and take out. When the oil temperature rises again, it can be fried again.

Step 6: drain the oil and put it on the plate. Serve the salt and pepper on the plate.

Materials required:

Pig liver: 700g

Flour: right amount

Starch: right amount

Scallion: right amount

Salt: right amount

MSG: right amount

Seafood sauce: right amount

Salt and pepper: right amount

Note: ① the batter should be more viscous, too thin to hang, pig liver is easy to paste off. ② Cut the scallions in the paste as large as possible, and pick them out before frying, otherwise they will be bitter after frying. ③ The salt in the batter is only a little bit good, salty can't taste the sweet taste of the pig liver itself.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh