【 Material 】 300g fresh pig liver.

Carrots 1/3

Auricularia auricula 50 mg

Pepper 1/3

Appropriate amount of onion and ginger

Cooking wine 50 ml

3 tablespoons soy sauce

1/2 tablespoons soy sauce

3 tablespoons rice vinegar

2 tablespoons sugar

Salt 1/2 tablespoons

Sesame oil 1/2 tbsp

Chicken essence 1/2 tablespoons

3 tablespoons starch

White pepper 1/2 tablespoons

50 ml of clean water

[Practice] Pig liver is a detoxification organ, which will accumulate slight toxins and should be handled before cooking. Remove fascia from fresh pig liver, cut it into pieces of 1/2cm, put it in a large bowl and soak it in light salt water for 20 minutes, and gently knead it several times during this period to promote the discharge of dirty blood as soon as possible. Rinse with tap for about 10 minute after soaking.

2. Put the processed pork liver into a large bowl, add 1/2 tablespoons of white pepper, 1/4 tablespoons of salt, 20 ml of cooking wine and 2 tablespoons of starch, and marinate for 5 minutes.

3. Cut carrots and peppers into rhombic slices; Cut auricularia auricula into wide strips; Shred onion and ginger.

Fourth, put twice as much oil in the pot as when cooking. When the oil temperature is 60% hot, put in pork liver and fork it with chopsticks. Be careful not to stick. The surface of pig liver will change color, and it takes about 20 seconds to remove and control the oil.

5. Leave a little base oil in the pot, add onion, ginger, carrot, pepper and auricularia auricula, stir-fry for 15 seconds, add 30 ml of cooking wine, 3 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of sugar, 0//4 tablespoons of salt and 50 ml of water, and cook for about 20 seconds until the soup is slightly thick. Add pork liver and stir fry.

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The ingredients are as follows: 50g of rice, 50g of millet, 80g of pork liver, salt 1 teaspoon, ginger 1 slice, olive oil 1 tablespoon, and proper amount of raw flour.

The specific method is as follows: wash rice and millet, add about 8 times of water, and cook into two-meter porridge. When cooking porridge, wash pig liver with raw flour, leach blood, slice lean meat, and add oil, salt, ginger and raw flour. , pickled for later use. When the porridge is ready, put the lean pork liver in the pot and cook it on low heat to make the sweet taste of the lean pork liver come out, and then put the chopped green onion!