How to stir-fry pork liver with celery in pig encyclopedia Ingredients: pork liver (300g) celery (500g).
Seasoning: red pepper (15g), onion ginger (moderate amount), salt (moderate amount), pepper (2g), sugar (3g), cooking wine (20ml), soy sauce (20ml), starch (moderate amount), sesame oil (moderate amount) and chicken essence (a little).
1 Prepare all the ingredients.
Slice pork liver, shred celery and shred red pepper.
3 Add sugar, pepper, cooking wine, starch and soy sauce to the pork liver and mix well.
Blanch celery with light salt water and let it cool.
5 Stir-fry shallots and ginger in a wok and pour in pork liver.
6. Pour in pork liver and stir-fry until it becomes discolored and hard.
7 pour a little oil into celery and stir fry.
8 Add salt and sugar.
9 Add soy sauce.
10 stir-fry and add shredded red pepper.
1 1 Add the fried pork liver and stir well.
12 pour in sesame oil and stir well?
13 Add a little chicken essence and stir well. Turn off the heating.
Tip:
1 Stir-fry pork liver on low heat. Stir-fry until it becomes discolored and firm, and then mix in other side dishes, so that the fried pork liver is tender, smooth and delicious.
2 celery should be soaked in cold water after blanching with light salt water to avoid discoloration.
Salted pork liver Ingredients: pork liver (appropriate amount)
Seasoning: cooking wine (appropriate amount) salt (appropriate amount) onion ginger (appropriate amount) pepper (appropriate amount) star anise (appropriate amount) fragrant leaves (appropriate amount) cinnamon (appropriate amount)
1 raw materials, pig liver is soaked in clear water for three hours, and water is changed several times in the middle.
Drain the pig liver soaked in blood, add cooking wine and three spoonfuls of salt.
3. Add pepper and marinate for 2 hours.
Wash the pork liver marinated for 2 hours.
5 put water in the pot and put it on the fire. Pour in all the seasonings and add the marinated pork liver.
6. Pour the cooking wine, bring it to a boil, turn to medium-low heat and cook until the pork liver is cooked, and turn off the fire.
Take out the pickled pork liver and let it cool (if you don't eat it right away, you can brush a layer of sesame oil to prevent the epidermis from drying out)
8 slice when eating. You can also dip it in sesame oil, garlic paste and balsamic vinegar.
Sauced pork liver
Ingredients: pork liver (one piece) cucumber (one piece) seasoning shallot (appropriate amount) red pepper (two pieces) onion, ginger and garlic (appropriate amount) white sugar (two spoonfuls) salty salt (one spoonful) chicken essence (one spoonful) cooking wine (two spoonfuls) soy sauce (two spoonfuls) soy sauce (one spoonful) oil consumption (one spoonful) pepper water.
1: preparation materials: a piece of pork liver, onion, ginger and garlic, dried tangerine peel, cinnamon, pepper water, a handful of rock sugar and two dried peppers.
2. Difficulty 1: To treat pig liver, first take a clean basin, add warm water, pour cooking wine and soak the pig liver for half an hour. Remove blood stains and impurities from pig liver and remove fishy smell.
3: Put salt, chicken essence, fragrant leaves, anise, dried tangerine peel, cinnamon, pepper water, a handful of rock sugar, two dried peppers, onion, ginger and garlic into the pot, and wait for the water to turn on a small fire.
4. Difficulty 2: The water has not passed through the pork liver, and the pork liver is cooked on a small fire, and the blood stains are removed, and the cooking wine is poured. You will find that the pig liver will ooze blood stains, and it will be thoroughly cleaned by low heat 15 minutes.
5. Difficulty 3: When cooking, bubbles will appear, so you should use a spoon to skim all the bubbles aside, so that the water in the first cooked pork liver will almost disappear.
6: Continue to add water, without pork liver, add light soy sauce, dark soy sauce, oil consumption, pepper water, allspice powder and cooking wine, and continue to cook for 40 minutes.
7: The cooked pork liver is dark brown and has the taste of spiced sauce.
8. Difficulty 4: juice mixing, chopped shallots, chopped small red peppers, two spoonfuls of sugar, vinegar, sesame oil, chicken essence, oil consumption, one spoonful of soy sauce, juice mixing.
9: Put the cut cucumber on a plate, chew the seasoning on the sliced pork liver, and you can eat it.
Shacha pork liver
Material: pork liver (one piece)
Seasoning: eggs (three) green pepper (one) garlic (right amount) ginger (right amount) coriander (right amount) red pepper (one) lard (right amount) sand tea sauce (right amount) salt (right amount) chicken essence (right amount) cooking wine (right amount) pepper (right amount) starch (right amount)
1 Prepare ingredients.
2 Seeds of green and red peppers are removed and cut into small pieces, eggs are scattered, parsley is broken into long sections, garlic is patted flat, ginger is sliced, pork liver is salted, chicken essence, pepper, starch and a little cooking wine.
3 a tablespoon of sand tea sauce, diluted with a little water.
Add a little oil to the wok and stir-fry the green pepper until it breaks.
5 Stir-fry the broken eggs into egg blossoms.
6. Put the green peppers and eggs in a bowl for later use.
7 put the right amount of lard in the wok. After heating, spread pig liver until the surface changes color. Add garlic and ginger slices and stir-fry until fragrant.
8 Pour the diluted sand tea sauce, because the pork liver is a little salty and the sand tea sauce is salty, so no salt is added, depending on the situation.
9 stir fry evenly, then pour in frangipani, green pepper and coriander.
10 mix well, add a little chicken essence and serve.
stir-fried liver
Ingredients: pork liver (moderate amount), onion (moderate amount), carrot (moderate amount), green pepper (moderate amount), onion (moderate amount), garlic (moderate amount) and ginger (moderate amount).
Seasoning: cooking wine (right amount) soy sauce (right amount) starch (right amount) salt (right amount) sugar (right amount) pepper (right amount)
1 pig liver was washed with blood-removed water and sliced with oblique knife.
Add a little cooking wine, soy sauce, pepper and starch, and grab them evenly by hand.
Seal with plastic wrap and refrigerate for two hours.
Cut the four ingredients for use.
Put some shredded ginger in the hot oil in the pot.
6. Pour the hot oil into the pork liver and stir-fry until the surface turns white.
7 out of the pot for use
8 Heat oil from another pot and add ginger and garlic.
9 pour in the ingredients and stir fry
10 Add salt, cooking wine, soy sauce and a little water until the ingredients become discolored and soft.
1 1 Pour pork liver and mix well.
12 add a spoonful of sugar to open the juice and serve. (If it is not thick enough, you can add some water starch to thicken it. )
Tip:
The whole firing process is a big fire. Pig liver should not be cooked for too long, otherwise it will be hard and unpalatable. The second step is very important, which is a good way to keep the pig liver tender and smooth.
Fried pork liver with millet spicy sauce
Ingredients: pork liver (300g) Xiaomi spicy (50g)
Seasoning: egg white (1 block), dried starch (appropriate amount), onion (10g), ginger (5g), soy sauce (10ml), fresh fragrant powder (3g), peanut oil (30ml), black lobster sauce (65438).
1 Xiaomi spicy wash and chop.
Soak pig liver in clear water for at least 30 minutes.
3 Slice the pig liver.
4 pot of water.
5 put it in a plate and add onion ginger, egg white, allspice powder and dried starch.
6 grab it evenly and set aside.
7 black lobster sauce chopped.
8 Heat the oil in a hot pot, and add black lobster sauce to stir fry.
9 add millet spicy.
10 stir-fry until the color becomes dark.
1 1 Add the cured pork liver.
12 stir-fry for 30 seconds.
13 with soy sauce, delicious.
14 stir-fry for 30 seconds.
Tip:
1 pork liver must be soaked in water for at least 30 minutes before frying.
2 when frying, you are in a hurry.
Fried pork liver with onion
Ingredients: pork liver (300g) and onion (one).
Seasoning: green pepper (one), carrot (one), agaric (three), Jiang Mo (half a teaspoon), ginger slices (two pieces), salt (two teaspoons), sugar (half a teaspoon), soy sauce (one teaspoon), cooking wine (one teaspoon), allspice powder (one teaspoon) and chicken essence (one teaspoon).
1 Soak pork liver in salt water 10 minute, rinse it under the tap, and soak it for half an hour to remove blood stains.
2 Slice, put in boiling water and cook with ginger wine for one minute. Take out and clean. (Wash it several times to ensure the dishes are fresh)
3 onion and green pepper are cut evenly and quickly, carrots are cut obliquely into diamonds, and fungus is torn into small pieces.
4. Marinate pork liver with 1 teaspoon salt, 1/2 teaspoons sugar, 1 teaspoon soy sauce (my steamed fish soy sauce), 1 teaspoon spiced powder and 1/2 teaspoons edible oil for 0/0 minute.
5 a tablespoon of cooking oil, minced ginger and garlic, carrots, red peppers (I didn't cut them, I just decorated them, and cut them if I want to eat spicy food), pork liver and hot oil. Stir fry for one minute.
6 oil 1 tbsp, onion, green pepper, auricularia, salt 1 teaspoon, chicken essence 1 teaspoon.
7 Onions change color and pour into pork liver, and stir well.
8. Simmer on a small fire, so that the juice of pickled pork liver can be absorbed by onion fungus.
9 do not serve pork liver, fry onions directly. Steps 5 and 6, together.
Tip:
The pork liver should not be tender, and the fried pork liver tastes good. It's not half-cooked, but it's delicious. I'd rather eat it cooked than half cooked!
Garlic pig liver
Raw materials: pig liver (appropriate amount)
Seasoning: ginger (several slices), dried pepper (2 slices), pepper (20 slices), star anise (2 slices), cinnamon (1 slice), essence (5 slices), white wine (appropriate amount), minced garlic (appropriate amount), Jiang Mo (appropriate amount), chopped green onion (appropriate amount) and flower.
1 Wash the purchased pig liver first, and then soak it in clear water for 2 hours, during which the water can be changed several times.
2 Put the soaked pork liver into the pot, add enough water, and then add the ingredients.
3 add the right amount of white wine.
Bring the fire to a boil and simmer for about 30 minutes. Turn off the fire. If you don't eat at this time, just soak it in water.
5 do a good job of seasoning
6 Chop ginger, garlic and onion into powder.
7 put oil in the pot. When the oil is hot, add the chopped ginger, onion and garlic and stir-fry until fragrant.
8 Cut the pork liver, pour in the prepared seasoning, then spread the Jiang Mo, onion and garlic on it, and put the coriander on it, and it is finished.
Tips:
1. Because the liver is a detoxification organ, the bought pig liver should be soaked in clean water to remove the residual blood. Water should completely submerge the pig liver, usually about 2 hours, during which water can be changed several times.
2. When cooking pork liver, after boiling water on high fire, cook it on low fire, so that the pork liver will not become a honeycomb.
Don't eat cooked pork liver, be sure to soak it in salt water, otherwise it will be killed and taste bad.
4. The minced ginger and garlic sprinkled on the pork liver will be more fragrant and not spicy when fried.