Stewed pig liver with colored pepper

Stewed pig liver with colored pepper

Introduction:

"Pork liver needs to be fried tender to taste good. The heat is very important."

Production steps:

Step 1: soak the pig liver in saline for 1-2 hours, remove the poison and venom scattered in the liver blood sinus, clean and cut into thin slices. Marinate with wine, salt, flour and soy sauce for 10 minutes.

Step 2: add oil to the frying pan, add a little bean paste to stir fry until fragrant, then add green pepper, red pepper and Auricularia auricula to stir fry until fragrant, and then set aside.

Step 3: add more oil to the frying pan, stir fry ginger, garlic and pepper until they are cooked, stir fry the pork liver for 1 minute, then turn the heat down to put the pork liver on one side of the pan, tilt the pan to let the oil flow to the other side of the pan, and stir fry the bean paste, pickled pepper and pepper until they are fragrant. Stir fry pork liver for a few seconds.

Step 4: turn the high heat pig liver and stir fried bean sauce, stir fry for a few seconds, pour in the fried pepper and stir fry for 1 minute.

Materials required:

Pig liver: moderate amount

Pepper: 1

Red pepper: 1

Auricularia auricula: right amount

Pixian Douban: moderate

Pickled pepper: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Raw powder: appropriate amount

Soy sauce: moderate

Note: pork liver must be salted with salt water for 1-2 hours, fried pork liver fire must be mastered, hot fried, fried old is not delicious. I soak Auricularia in advance, fried pork liver to oil, so put some Auricularia oil absorption.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy