Some words, such as "empty" and "fierce", are taboo in Guangdong. Therefore, the empty container fee collected by container companies is generally called "auspicious container fee", and the word "scattered" is unlucky, so it is called egg balls, pork liver, and the sound is the same as "dry", such as dry purse. We can't find fresh pork liver in this remote place at all. Even if it is frozen, not every supermarket has it. I happened to see it, so I bought a pack of frozen liver to relieve my craving, but the frozen liver is definitely not as good as fresh. Moreover, the pigs and chickens of Ghost Guy are all fishy and can only be deodorized by stir-frying. As a result, I invited Laoganma lobster sauce out and fried it. It's really good.
materials
about 1 pound of frozen pork liver
4-6 red and hot peppers
1 tablespoon of Laoganma lobster sauce
.5 onion
a few slices of ginger
3-4 garlic
1 dried pepper
(Note that this red and yellow pepper is not spicy at all.
second, cut the pepper and onion into pieces, ginger into pieces and garlic into pieces;
Third, it's still watery after salting, so you must blanch it. Boil it well, put 2 slices of ginger and sprinkle a little pepper, pour the water into the pork liver, and then take it out and rinse it with water. If it's fresh, you don't need to blanch it.
4. Take the pan, put the dried chili and Laoganma Chili sauce, force out the fragrance and color with slow fire, and then put the ginger slices and garlic slices on high fire to burst out the fragrance;
fifth, pour the boiled pork liver and take a few laps;
6. Add onion and red and yellow pepper, stir-fry for a few times, then add salt and sugar, sprinkle a little pepper, and slowly pour in 1 teaspoon of soy sauce and 2 teaspoons of brandy along the side of the pot, and then soak evenly.
Tips
First, why do you want to add a little soy sauce, because soy sauce smells good when the pot is hot;
2. Pay attention when putting salt, and reserve the salinity of soy sauce, so the amount of salt should be reduced.