Ingredients: pickled pepper, ginger, onion, garlic and red pepper.

Seasoning: oil, salt, corn flour, soy sauce, cooking wine, chicken essence.

Exercise:

1. Wash and slice pork liver, slice garlic moss, shred ginger, dice onion, slice garlic, shred red pepper and pickle pepper for later use.

2. Slice the pork liver into a bowl, add a proper amount of raw flour/cooking wine/soy sauce/salt/shredded ginger, and mix well for pickling. Wash the wok, heat it, stir-fry the chopped garlic moss, and take it out of the wok and put it on a plate when it is 80% ripe.

3. Wash the wok, add oil to the hot wok, add garlic slices and shredded ginger until fragrant, then add the pickled pork liver slices and stir fry over high fire.

4. Wait until the pork liver slices change color, and wait until the cooked oil is in the bowl. Heat hot oil in the original pot (no need to put oil), add pickled peppers and shredded red peppers and stir well, then add fried garlic moss and add a little salt and stir well.

5. Add the fried pork liver slices and mix well. Finally, add onion and chicken essence to taste.

6, pot.

Ingredients: pork liver 200g, garlic platform 100g, seasoning: sesame oil 10g, vinegar 10g, soy sauce 5g, pea starch 15g, salt 2g, sugar 10g and cooking wine/kloc-0.

working methods

edit

1. Add some water to the starch and stir evenly to form about 30 grams of water starch for use;

2. Remove fascia from pig liver, cut into willow leaves, put into a plate, and paste with 20 grams of water starch;

3. Wash the green garlic, pat it loose, and cut it into sections with a counter knife;

4. Put the wok on the fire, add peanut oil, cook it until it is half cooked, add pork liver, spread it out with chopsticks, and take out and drain the oil when it turns gray;

5. Leave the oil in the original pot on the fire, stir-fry the green garlic, add cooking wine, soy sauce, refined salt, sugar and monosodium glutamate, pour the pork liver and thicken it with water starch;