Cut the fresh pork liver into willow slices, put the fresh pork kidney on the phoenix-tailed flower knife, stir-fry with pickled pepper, pickled ginger, bean paste and other ingredients, and quickly take it out of the pot. Taste is delicious. With this dish, eating two bowls is not a problem. Let's see how this delicious dish is cooked.
Prepare the required ingredients: pork liver, pork loin, pickled pepper, pickled pepper, red pepper, garlic, dried fungus and onion.
Step 1: Cut chopped green onion with an oblique knife, cut red pepper into small pieces, chop pickled pepper, and slice pickled pepper for later use. Put the cut pork loin and liver into a bowl, add 300ml of beer, and catch the blood.
Step 2: Drain water, add proper amount of salt, pepper, soy sauce and cooking wine and stir. Then add egg yolk and stir, add a spoonful of starch and stir evenly, and marinate for 10 minute.
Step 3: Then mix the juice. Add half a spoonful of salt, half a spoonful of sugar, 1g of pepper, half a spoonful of soy sauce, 1g of cooking wine, 2g of starch and 3g of oyster sauce into the bowl, and stir well to form a paste.
Step 4: Prepare to fry, add appropriate amount of oil to the pot, heat it to 70%, add garlic slices, pickled peppers and soaked ginger and stir-fry until fragrant. Add marinated pork liver and pork tenderloin and stir-fry until raw.
Step 5: Add red pepper, fungus and onion, stir-fry evenly, add the prepared sauce, stir-fry for 1 min, and then take out the pan.
I've eaten all the home-cooked dishes, and fried the waist and liver together. In fact, the difference between the two is not very big, and the taste is better.
What's the heartthrob of the next meal? I think you already have your own answer in your heart, and the answer in my heart is fish-flavored eggplant. Fish-flavored eggplant is sour and delicious, sweet and sour, and it is very good to eat a meal. Using eggplant as an ingredient is itself a rice killer.
The fish flavor of fish-flavored eggplant is not from fish, but is made from pickled pepper, onion, ginger, garlic, sugar, vinegar and other condiments. Although it is a vegetarian dish, it is delicious and nutritious.
Prepare the required ingredients: eggplant 350g, minced meat 50g, ginger 15g, garlic 15g, pickled pepper powder 30g, onion 15g. 5 grams of monosodium glutamate, 25 grams of sugar, 3 grams of pepper, 5 grams of cooking wine, 25 grams of vinegar, a little soy sauce and a little starch.
Step 1: Wash the eggplant, peel it, change the knife and strip it. Pork belly, garlic, ginger, onion and pickled pepper are all changed into fine powder for later use.
Step 2: Wrap the eggplant with bean flour, put it in an oil pan, fry it until it is golden brown, and drain the oil.
Step 3: Leave the bottom oil in the pot, pour the minced meat, stir-fry until dry, add a little soy sauce to make the color look better, and drain the oil after stir-frying.
Step 4: Leave the bottom oil in the pot, pour the pickled pepper powder and stir-fry until fragrant, then add the ginger rice and garlic rice and stir-fry until fragrant, then add the stock and eggplant.
Add salt, pepper, sugar, minced meat, soy sauce and water starch in turn, stir-fry until the soup is thick, add chopped green onion and vinegar (the ratio of sugar to vinegar is 1: 1), and then take the pan and plate.
It's so delicious, with a faint sweet and sour taste, you can tell it's a success in one pot. The rice killer comes on, and eating two bowls is not a problem.