Seasoning: salt, onion, dried pepper, cooking oil, cooking wine, sesame.
Practice: 1. Slice pork liver, pour clean water and stir with chopsticks, soak for one hour, and change water repeatedly during soaking.
2. Clean the comb oil, cut into pieces and marinate with cooking wine 15 minutes.
3. Wash and tear off the outer membrane and the waist inside.
4. Cut the processed pork loin into small pieces and marinate with cooking wine for 15 minutes.
4. Heat the oil in the pot to 70% heat, add the comb oil, turn it slowly with a spoon, fry until the surface is golden and remove the oil. When the oil temperature rises, comb oil is added for secondary frying.
5, the oil temperature is 80% hot, fry the pig liver and kidney until the surface color becomes caramel color, and remove the oil.
6. Put a little base oil in the pot and add chopped green onion. Stir-fry dried peppers and sesame seeds.
7. Add the fried pork liver, kidney and comb oil, stir fry over high fire and sprinkle with edible salt.
Precautions:
1. Pay attention when handling pork liver and pork loin, the internal organs are slippery to the touch, and be careful when cutting.
2. Pork loin slices must be removed. If the taste is too strong, you can cut them into two pieces and soak them for 1 hour.