Supplementary Ingredients: Small Parsley, Water Fungus, Green Bamboo Shoots
Main Seasonings: Pickled Ginger, Pickled Pepper, Millet Chili, and Onion, Ginger, and Garlic
First of all, let's choose the fresh pig liver and waist, the skin of the pig's innards will be hardened once it is over-night and it will greatly affect the texture. After choosing the liver and pork loin, it will be processed cleanly. (Specific treatment of pork loin and cut flower knife method you can go to the past issue of the video or article to understand) Then pork liver sliced, pork waist cut flower knife.
2, cut, the liver and waist flower all into an empty bowl, again under the clean water to clean and marinate. Marinate when all the seasonings are put a little bit can be. Salt, monosodium glutamate (MSG), chicken broth, white pepper, sugar, cornstarch, and then add a little cooking oil and mix well. (The purpose of adding cooking oil is to prevent the frying from sticking together.)
3. Next, prepare the auxiliary ingredients. Cut the green bamboo shoots into diamond-shaped slices, slice the water fungus, celery cut into sections. Cut into a bowl, the bowl put the condiments, salt half a spoon, MSG chicken essence each half a spoon, sugar and pepper a little.
4, and then deal with seasoning. Pickled ginger sliced, pickled pepper cut into small sections, wild pepper cut into small sections, sliced scallions, ginger and garlic sliced.
5, the next step to open fire. Hot pot cold oil, oil temperature can not be high pour marinated pork liver and cashew stir fry a few times will be rolled (about 5-10 seconds), and then pour pickled ginger and all the other seasonings to stir fry the flavor to add all the side dishes, the side dishes after the break can be discharged to plate. The whole process should take less than 50 seconds.
Chef's summary
1, pork waist and liver must be clean, liver cut thinly sliced, pork waist cut flower knife (previous videos and articles have detailed steps)
2, for novice, the seasoning into the side dishes is a must, because cashews are very test of the fire, so as not to stir frying the process of fumbling.
3, the whole process can not be more than 50 seconds, otherwise the pork liver and cashew flowers will be very old, the taste is very bad.