Fried shredded liver with Houttuynia cordata

Introduction:

"Mi Ma planted a small piece of Houttuynia cordata, and it took several years to grow into a small piece. At first, her friend gave them three trees, and they grew year by year, and then they grew into a small piece. The old man was not willing to dig and eat. Later, he found that he was not afraid of digging. The longer he dug, the longer he began to dig and eat. I used to eat cold sauce. This time I used to stir fry pig liver. It's delicious beyond expectation. The smell of fried Houttuynia is not reduced. The taste is soft and waxy. It's great. "

Production steps:

Step 1: the Houttuynia cordata just dug up by Mi Ma is also called lateral ear root. In this season, the leaves are old and mainly eat the roots.

Step 2: select the root and clean it.

Step 3: remove the fibrous roots.

Step 4: material country of Houttuynia cordata liver.

Step 5: change the pork liver into a knife, add 1 tablespoon of salt, and wash with water until it is bloodless.

Step 6: if you have enough time, soak for ten minutes.

Step 7: pour the liver slices into a bowl, add wine, soy sauce, soy sauce, salt, pepper and starch evenly.

Step 8: shred green pepper, pinch inch section of Houttuynia cordata.

Step 9: heat the frying pan, moisten the pan, pour the oil, warm the oil and clean the liver slices.

Step 10: draw out the pot after scattering.

Step 11: leave a little oil at the bottom of the pot and fry chives

Step 12: stir fry shredded green pepper. Return the liver slices to the pot.

Step 13: turn evenly and add Houttuynia cordata.

Step 14: add a little sugar, a little salt, a spoonful of soy sauce seasoning, turn evenly out of the pot.

Materials required:

Pig liver: moderate amount

Houttuynia cordata Thunb: right amount

Green pepper: right amount

Scallion: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Starch: right amount

Salt: right amount

Sugar: right amount

Note: 1. Mi Ma tries to treat the liver in different ways. A. wash the whole liver with rice washing water, and then slice it. b. After slicing, add salt to clean. C. Slice and soak in white vinegar. Try the results, are ideal, the difference is that after slicing soaked liver slices need to be fully drenched and then treated, otherwise the water is too large, fried not fresh. 2. For starchy meat, the oil temperature should not be too high, and the fire should not be too big, so it is not easy to stick to the pot. 3. The Houttuynia cordata can be put in at last. 4. For this kind of dishes, it's faster to finish. You can try to prepare the bowl first, which will be more convenient.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy