[Shacha pig liver]

[Shacha pig liver]

Introduction:

"In addition to eating Sha Cha noodles in Xiamen, I have never eaten food similar to Sha cha in other places, so I have no special deep memory of the taste of Sha Cha sauce, or even forget it. Once when I was shopping in a shopping mall outside, I brought a bottle of Sha Cha sauce, but it was never used for cooking. At the end of the year, my family killed local pigs, ranging from pig's head, viscera to pig's tail. Looking at the pig's liver, which usually makes lean pork liver and egg soup, I suddenly got inspiration and tried Sha Cha sauce. The taste was not bad. I tasted Sha Cha again, However, because pig liver still has the taste of viscera after all, it will have a certain impact on the original taste of Sha cha. Make a pure Sha Cha noodles next time! I remember watching the video once, master Qu Hao said that we don't need to clean the blood of the pig liver too much, but the pork liver with a little blood is only fresh and tender. I don't think the taste of pig liver is as good as that of pig kidney, so I don't do too much treatment on pig liver. Some people soak it with milk, others marinate it with ginger or cooking wine. In fact, it's all my favorite! You can come as you like! Don't be too rigid! "

Production steps:

Materials required:

Pig liver: one piece

Eggs: three

Green pepper: one

Garlic: right amount

Ginger: moderate

Coriander: moderate

Red pepper: one

Lard: right amount

Sha Cha sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Pepper: right amount

Starch: right amount

matters needing attention:

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh