How to stir fry the tender and smooth liver

How to stir fry the tender and smooth liver

Introduction:

"The liver we often eat at home is nothing more than chicken liver, pig liver and sheep liver. Chicken liver is the easiest of the three, and sheep liver is the most difficult. As long as you master the knack to do a good job of sheep liver, then the other two kinds of small liver can easily achieve a good meal. Why do you say that? First of all, from the distinction of the three, chicken liver has fine texture, tender taste and no peculiar smell, and its main function is to supplement iron; pig liver tastes fragrant and slightly fishy, and its main function is to enrich blood; sheep liver is thicker than chicken liver, and thinner than pig liver, and its main function is to improve eyesight, but its production process is difficult, and it is very fishy and smelly, and its taste is better than pig liver and chicken liver. Two days ago, my sister bought sheep liver from Qingzhou. It's really fresh. It's bright, glossy and well proportioned. It has no nodule and stain. The soft and elastic sheep liver is a good liver. If you can't finish the liver at one time, you should put a layer of edible oil on the outside of the liver and refrigerate it in the refrigerator. Then you can keep the original color and flavor, and it's not easy to dry. Today, I made two courses of mutton liver, one is spicy fried mutton liver, which tastes delicious, smooth, crisp and tender; the other is fresh and tender mixed with mutton liver, cooked small and tender liver, mixed with sauce and chopped coriander, which is very delicious

Production steps:

Materials required:

Sheep liver: 250g

Dried peppers: Several

Ginger powder: 5g

Garlic: 3 cloves

Ginger: 5g

Onion: half

Salt: a little

Soy sauce: 1 teaspoon each

Starch: right amount

Cooking wine: 1 tablespoon

Onion: 1 segment

Carrot: half

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy