[Ingredients]: 250g pork liver, 2 green peppers, red pepper 1 piece, and appropriate amounts of oil, salt, sugar, monosodium glutamate and pepper.

[Method]: 1. Zanthoxylum bungeanum 1 tablespoon water, 4 rice bowls, and cook for 5 minutes.

2. Slice pork liver, cook with spare pepper for 2 minutes, scoop up and drain, add wine, soy sauce and starch, and mix well with half a spoonful of baking soda.

3. Wash the green pepper, remove the seeds, cut into large pieces, and cut the red pepper into oblique pieces.

4. Put oil in the wok, stir-fry the green pepper, red pepper and pork liver for about 3 minutes, add salt, sugar, pepper and monosodium glutamate, stir-fry for a few times, and then pour into the lake.

Thicken the powder and serve.

[Efficacy]: invigorating the stomach and enriching the blood, nourishing the liver and improving eyesight.

Pork liver and mung bean porridge

Its cuisine is Cantonese.

Types of healthy recipes

Basic characteristics This porridge can nourish liver and blood, clear away heat and improve eyesight, beautify and moisturize skin, and make people radiant, especially suitable for people with weak complexion, poor eyesight and blurred vision.

Basic materials: fresh pig liver 100g, mung bean 60g, rice 100g, salt and monosodium glutamate.

First, wash mung beans and rice and cook them together, then cook them with low fire until they are 80% cooked, then put sliced or striped pork liver in a pot and cook them together, and then add seasonings.

Fried liver

Raw materials:

500 grams of pig liver, 200 grams of water-borne fungus. Vegetable oil 1.5kg (actual dosage 150g), pepper oil 80g, soy sauce 50g, cooking wine 15g, refined salt 12g, vinegar 15g, sugar 15g and water starch 50g.

Method:

① Wash pig liver, remove tendons, and cut into pieces with a length of 2 cm, a width of 1 cm and a thickness of 0.2 cm; Onion, ginger and garlic are all cut into powder; Wash the fungus and tear it into small pieces.

② Put the pork liver into a pot, add 25g water starch and 7g refined salt, and stir well.

(3) Mix onion, ginger, garlic, fungus, soy sauce, sugar, vinegar, cooking wine, salt and the rest water starch together, add a little water, and stir well to make the sauce.

(4) Put the vegetable oil into the wok, and when the fire is heated to 80% heat, put the mixed pork liver slices into the wok, slide fry them and take them out.

⑤ Drain the remaining oil in the pan, put the pepper oil into the wok, heat it, pour in the pork liver slices, stir fry a few times, then pour in the sauce, and stir well.

Features:

The liver is tender and delicious.

Production key:

Slice the liver a little smaller, the oil should be strong after the fire, the oil should be hot, and the frying time should not be too long, otherwise it will fry old and affect the taste.

Roasted pork liver in sauce

[Ingredients] Pig liver 100g, flour 10g.

[Seasoning] Bean paste, salad oil 10g, 5g of soy sauce, sugar and cooking wine, and a little kelp and chaiyu soup.

[practice]

1. Remove blood from pig liver, cut into thin slices, pour wine and soy sauce, air for a while, and coat with flour.

2. Heat the salad oil in the pot, then fry the prepared pork liver on both sides and wear it in long strings.

3. Add kelp and squid soup, white sugar and cooking wine into the bean paste, then light it and stir it evenly to make the mature bean paste.

4. String the fried pork liver into a long string and put it in a plate, and pour it with cooked bean paste. It will be more delicious if sprinkled with pepper.

[nutrition]

Contains protein B22.8mg, fat 15.8g, carbohydrate 10.5g, calcium 16.9mg, phosphorus 543.2mg, iron 10.3mg, vitamin A15,000 international units and vitamin B.

[Function]

Nourishing blood and liver, clearing away heart fire and improving eyesight, and nourishing five internal organs can not only provide essential nutrition for parturient women, but also have excellent effects on parturient women suffering from malnutrition, anemia, night blindness, dry eye, dermatosis, tuberculosis and bleeding, as well as preventing and treating vitamin A deficiency in infants.