Hello, in the northeast of the Liaocai have "four best dishes" said that the four best is but the tip of the liver, slippery waist flower, slippery yellow cabbage, pan-fried meatballs, also known as the "three slippery a pan-fried", is the old restaurant in Fengtian city Baofayuan signature dish, and not only in the big hall, street restaurant or campus cafeteria. "is Fengtian city old restaurant Baohuayuan signature dish, and not only in the big restaurants, street side restaurants or campus cafeterias, but also a common dish on the Northeast boundary of the simmered liver tip. Slipping is a representative technique in the Lu cuisine, that is, the first boiled or fried to eight or nine minutes cooked ingredients prepared out, and then use the base oil to burn gravy, the ingredients rolled to the pot to hang juice quickly, from the "slippery" literally see, there is a sense of slippery and fast, and the practice of simmered liver tip is quite typical of the "slippery dish! The way this liver tip is made is a typical "slippery dish". Today I'll share my recipe for simmered liver tips with my friends.
First of all, prepare 200 grams of fresh pork liver, corn starch 2 tablespoons, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, salt, sugar, 5 slices of ginger, 3 cloves of garlic, one quarter of the green pepper, one quarter of the red pepper, half of the onion, 2 dried chili peppers, 1 green garlic leaves, the first step, buy back the pork liver rinse with water, and then put the pork liver to the basin, loaded with water, did not exceed the liver, soak half an hour, the liver, the liver, the liver, the liver, the liver, the liver, the liver, the liver, the liver, the liver, the liver, the liver. Run the blood out.
The second step, the pig liver inside the white tendons cut off, cut into thin slices with a knife, try to thin a little cut, cut the pig liver slices in a large bowl, add salt, sugar, cooking wine, corn starch, with the hands of the hand, and then peel the garlic, with a clove of garlic, with a knife, cut into garlic slices, put in the pig liver, ginger, clean, cut into thin slices, put in the pig liver, once again with the hands of the hand, marinade for 15 minutes.
The third step is to take a clean pot, add water, boil over high heat, put in the marinated pork liver, (the water should not be over the liver), stir with chopsticks for a few times, when the liver turns pink, immediately use a strainer to fish it out, drain the water, and put it aside.
The fourth step, the onion peeled and washed, cut in half, we use half, cut into small pieces, green pepper washed, take a quarter, cut into small pieces, red pepper is also washed, stay a quarter, cut into small pieces, start a pot of oil, the oil temperature of seventy percent when the heat, the onion put in, sautéed out of the flavor, and then the red pepper and green pepper pieces together into the pot, sautéed to the raw.
The fifth step, will drain the water of the pig liver into the pot, add a spoonful of soy sauce, a little sugar, a little cooking wine, two dried chili peppers, green garlic shoots (green garlic shoots in advance of the wash and cut a small section), a few drops of soy sauce can be, stir-fry evenly, a little bit of water starch, turn off the fire, stir-fry evenly on the plate, simmered liver tip on the good.
This stir-fry action must be fast, time is not easy too long, or else the pig liver is fried old, fried old is not good, taste will be extremely poor, must remember in the pot, must be fast, to do the pig liver tender and crisp, small partners think how, like to try to do it, remember to forward Oh ⊙? ⊙!
They do it themselves at home, clean and hygienic, eat it to rest assured, as long as in accordance with this ratio, the novice will also zero failure, do not believe you try, do it to the family to eat to ensure that the success of a time.