Raw materials used
Pork liver, onion, onion ginger, line pepper, millet spicy, pickled pepper, pickled ginger, pepper
manufacturing method
1. Let's start changing knives. First, cut shallots into sections, cut shallots into horseshoes, cut ginger into rhombic slices, diced line peppers, cut line peppers with oblique knives, cut millet peppers, cut pickled peppers, cut pickled peppers, and cut millet peppers into rings.
2. The pig liver is cut in the middle. Then cut into pieces, slightly thicker than a dollar coin. Soaking the cut pig liver in clean water can remove the blood from the pig liver, thus removing the fishy smell of the pig liver.
3. Soak in water for about 5 minutes, then pour out the water in the pig liver and dry it with your hands. Add salt, pepper and cooking wine to the dried pork liver, and thicken it evenly with sweet potato powder. Stir until the sweet potato powder has no pimples. Adding sweet potato powder can make pig liver more tender.
4. Let's start to adjust the flavor juice: soy sauce 30g, spicy fresh dew 5g, Laoganma Douchi 8g, monosodium glutamate 3g, pepper 1g, cooking wine 10g, and adjust the flavor juice for later use.
5. Start a fire below, slide the oil in the hot pot after cooling, and then add the clear oil to heat it. When the oil temperature is 50% hot, it is 150 degrees. Add pork liver oil and break it with a spoon. When the pork liver is tender, pour it out to control the oil.
6. Add a little base oil to the pot, add pepper and stir fry, then add onion ginger, millet hot pickled pepper and pickled ginger and stir fry, then add line pepper and millet pepper and stir fry. Stir-fry pork liver a few times, then add a little oyster sauce, stir-fry the prepared flavor juice quickly and evenly, add chives before taking out the pot, and stir-fry evenly to take out the pot.
The key to production: when cooking this dish, it is mainly pork liver oil, because it needs to be fried, and it can be poured out when the oil is tender and ripe.