Fried liver tips

Fried liver tips

Introduction:

"I like to eat animal's liver, especially sheep's liver, which is beneficial to blood, liver and eyesight. After frying, the taste is crisp, delicate, smooth and fragrant. And sheep liver is rich in nutrients; iron, vitamin B2, vitamin A and so on. It can promote the metabolism of the body and help to treat a variety of eye diseases. It's an ideal food to nourish the liver, protect the liver and nourish the eyes. "

Production steps:

Step 1: fresh sheep liver 400g, carrot 1 / 2 root, water hair fungus 70g, cucumber 1 / 3 root, onion ginger garlic each appropriate amount.

Step 2: wash sheep liver under tap water for 2-3 minutes.

Step 3: add water into the basin, add 1 / 2 tbsp refined salt, mix well, and soak in sheep liver for 30 minutes.

Step 4: use the time of soaking sheep liver to sort out the ingredients: wash cucumber and cut into diamond slices. Peel carrot, wash and cut into rhombic slices. Blanch and cool. Tear Auricularia auricula into small pieces by hand, blanch and cool, shred onion and ginger, slice garlic.

Step 5: rinse the soaked sheep liver with water, control the water and cut it into 0.2 cm pieces.

Step 6: put the Yanggan tablets into the plate, add proper amount of cooking wine, refined salt, pepper and raw powder, stir well, size and marinate for 5 minutes.

Step 7: add 1 / 2 tbsp of cooking wine, 2 tbsp of soy sauce, 1 tbsp of vinegar, 1 / 2 tbsp of oyster sauce, 1 / 2 tbsp of sugar and 1 / 4 tbsp of refined salt into the bowl, and 1 tbsp of water starch to mix well.

Step 8: clean the pan, set the fire, and add 150 ml of vegetable oil.

Step 9: when the oil temperature rises to 4-5% heat, put in the good pulp sheep liver slice.

Step 10: use chopsticks to quickly spread the sheep liver slices.

Step 11: see the color change of sheep liver slice, turn off the fire when reaching 6-7 maturity.

Step 12: pour into the hedge and drain the remaining oil.

Step 13: leave a small amount of vegetable oil in the pot and heat it. Add shredded green onion and ginger and garlic slices and saute the pot until fragrant.

Step 14: pour in a bowl of juice.

Step 15: stir with a hand spoon until the sauce is thin and thick. Pour in bright oil.

Step 16: put in the main ingredients and ingredients, stir quickly and evenly, make the sauce evenly wrapped in the raw materials.

Step 17: it's on the table. The sauce is bright and the liver is soft and crisp.

Materials required:

Sheep liver: 400g

Water hair fungus: 70g

Carrot: Half Root

Cucumber: 1 / 3 root

Vegetable oil: 150 ml

Oyster sauce: 1 / 2 tbsp

Soy sauce: 2 tbsp

Vinegar: 1 tbsp

Sugar: 1 / 2 tbsp

Cooking wine: 1 tbsp

Pepper: 1 / 2 tbsp

MSG: 1 / 2 tbsp

Refined salt: 1 tbsp

Raw powder: appropriate amount

Note: after the sheep liver is washed, the time of soaking in light salt water must reach 30 minutes, so as to effectively remove the odor and sterilization; the thickness of the sheep liver should be consistent, and after seasoning, grasp the pulp with raw powder. When cooking, the oil temperature should not exceed 50% heat, and the mutton liver should be quickly matured to 6-7, so as to ensure the crispness and tenderness of the mutton liver.

Production difficulty: simple

Process: slip

Production time: 20 minutes

Taste: salty and fresh