1. Wash the pig liver slices spare, onion cut into sections, ginger shredded, dried chili with scissors cut small (I chose to use the aroma but not spicy dry chili), pepper grain, sugar spare.

2. frying pan into the right amount of oil, cold oil under the peanut rice, with a small fire.

3. Frying good peanut rice out of the pan, the oil temperature is also hot, you can put the pig liver stir fry!

4. pork liver fried to brown out of the pan, in the frying pan into the dried chili pepper segment and pepper with low heat fry (frying the aroma can be, remember not to fry the paste) pepper pepper frying flavor into the onion and ginger to change the medium heat stir fry into the sugar (sugar in moderation), down into the more than before the liver stir fry to join the soy sauce and salt to continue to stir fry, out of the pan into the frying peanuts can be released when mixing well.

Pig liver is a blood tonic, love to eat pig liver is also a lot of people, that how to Palace explosion pig liver more delicious it, I'll share my personal experience.

The first step: choose to buy pig liver when it is best to buy in the morning, because the morning pig liver is the freshest.

The second step: the pig liver cut into thin slices, with warm water with the right amount of salt and vinegar to clean the pig liver blood, while the vinegar can also achieve the effect of deodorization.

The third step: clean pork liver plate, add the appropriate amount of ginger, rice wine, salt, chicken essence, sugar, green onion, garlic, soy sauce, millet chili, green and red peppers, with the liver and stir evenly marinated for 20 minutes, the pot of hot oil into the garlic after bursting incense after the heat on the pouring of pork liver sautéed on high heat for 2 minutes after the pot, the pork liver at this time and tender and flavorful and spicy, super rice.

Ginger 1 piece of pork liver 1 piece of garlic 2 cloves of garlic 2 canola oil moderate amount of dry pepper 1 spoon chicken claw chili moderate amount of soy sauce 1 spoon corn starch 1 spoon

Palace Explosion pork liver practice

Palace liver thinly sliced, and then put into a bowl and add a moderate amount of salt. Use cool water to add corn starch in the thickening sauce and then pour into the bowl with pork liver, scrunch and mix well. Cut the ginger into fingernail sizes, slice the garlic, slice the garlic cloves into segments, and slice the chicken claw chili pepper into segments and set aside. If you don't have chicken claw chili, you can choose non-spicy dried chili instead. Pour canola oil into the wok, add dried peppercorns and chili pepper segments and stir-fry to create an aroma, then add ginger and garlic slices and stir-fry well. Add the liver to the pan and add the soy sauce, stirring quickly. Add the garlic cloves to the pan and stir-fry evenly.

Tips

Pork liver cut after soaking water, wash the blood, and at the same time over a part of the toxins, so that fried out will not be old

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