2 garlic pedicled, washed and soaked.

3 Pig liver sizing

4 oil pan, fried garlic.

5 Stir-fry pork liver with frying pan again.

6 Add garlic and soy sauce.

7 garlic pork liver is ready

Fresh pork liver 1000g onion, ginger and garlic, 2 cinnamon 1 dried Chili, 2 salt, 5g braised soy sauce, cooking wine, appropriate amount of fragrant vinegar, appropriate amount of sesame oil.

Practice step editing

1 Wash the pig liver, soak it in clear water for more than 2 hours, and change the water halfway.

2. Add 1 tbsp cooking wine with water into the pot and blanch the pork liver.

3 Fill the soup pot with water, add 2 tablespoons of cooking wine, add cinnamon, star anise, onion and ginger and bring to a boil.

4 put the pig liver into the water.

5 pour in the right amount of soy sauce and salt.

6 Bring the fire to a boil, turn to medium heat and cook for about 30 minutes. Turn off the heat and stew until cool.

7 garlic peeled and chopped.

8 Add soy sauce, balsamic vinegar and sesame oil, stir well and beat into juice.

9 Slice the cooked pork liver, put it on a plate, and pour in the juice.

1. Slice chicken liver, soak in clear water once, and remove blood.

2. Remove the chicken liver and drain it.

3. Wash garlic. Remember to pat the white part of garlic with a knife and pat it flat. This is to make garlic white easier to cook and not too raw when fried in the future.

4, garlic cut into sections, ginger cut into filaments

5, pickled chicken liver: shredded ginger, salt, a little sugar, soy sauce (see the color of your favorite soy sauce), soy sauce.

Put a little cooking wine in, not too much, so as not to control it badly, and there is too much soup when frying. Finally, you can spray some cooking wine before cooking according to your own needs.

6. Mix well and marinate for taste.

Practice editing

1, put a proper amount of oil in the pot. I usually put more oil in this dish, and the oil is hot.

2. Attach marinade and chicken liver.

3. Stir fry quickly for 3-5 seconds.

Step 4 put garlic

5. Garlic covers pork liver.

After 6, 3-5 seconds, mix garlic and pork liver and fry until garlic is cut off.

7. I must use that soup to mix rice with this dish, so I will spray some cooking wine, stir fry with strong fire and collect juice before cooking.

1, pork liver 400g, cut into rhombic pieces, washed with clear water, drained, and wrapped with ginger juice and soy sauce as seasoning;

2. Peel 1 piece of ginger, chop 4 pieces of fresh perilla leaves together, beat 1 piece of eggs, add 50g of white sesame seeds, and mix with proper amount of flour to make paste;

3. Then add the pork liver marinated with soy sauce and ginger juice, grab the paste and stir fry until cooked.

Exercise 2

Ingredients: 500g fresh pork liver, 50g chopped green onion, cooked water bamboo slices 100g, 2 tablespoons soy sauce, 1 tablespoon white sugar, 2 teaspoons vinegar, Shaoxing wine, refined salt, monosodium glutamate, sesame oil and water starch.

Steps:

1. Sprinkle some dry flour on the pig liver, rub it, wash it, scrape off the white tendons, and then wash it with warm water.

Fried liver

Fried liver

Slice, use water starch and refined salt slurry for later use, and cut onion into oblique slices for later use;

2, wok fire, put about 50 grams of oil to 60% heat, add pork liver, break it up with a spoon, and pour it into a colander to drain the oil when it changes color;

3. Leave a little oil in the original pot to reignite, add onion slices and water bamboo slices to stir fry, add Shaoxing wine, soy sauce, monosodium glutamate, sugar and water starch to thicken, add pork liver, pour sesame oil and vinegar, stir fry evenly and serve.

Precautions: pork liver should be fresh and neat when cut, with the same thickness; Pig liver can be scratched with oil, red and raw. If you overdo it, the texture will be old. If it's not enough, it's not cooked inside, and blood is easy to overflow.

Exercise 3

Ingredients: pork liver, ginger, soy sauce, perilla leaves, fungus, cooking wine.

Steps:

1. Soak Auricularia auricula in cold water, pick out impurities, tear, separate and clean;

2. Wash the pig liver and cut it into thin slices;

3. Chop onion, shred ginger, and add water to starch to make water starch;

4. Evenly thicken pork liver slices with wet starch;

5. Put the pig liver into hot water and simmer to control the net moisture;

6, put vegetable oil in the pot, simmer to 80% heat, put the pork liver slices into the oil pan and fry a few times;

7. Add cooking wine, chopped green onion, shredded ginger and refined salt, then stir-fry until the pork liver is cooked, and pour it into a colander;

8. Leave the bottom oil in the pot and stir-fry the fungus over high fire;

9. Stir-fry until the fungus is bright and smooth, and the pork liver is returned to the pot;

10, immediately add monosodium glutamate and sesame oil and stir well.