Hot Pork Liver

Hot Pork Liver

Ingredients:

300g Pork Liver

50g Green Onion

A little ginger

4-5 cloves of garlic

1 tablespoon of soy sauce (15ml)

1 tablespoon of cooking wine (15ml)

2 teaspoons cornstarch (10 grams)

5 garlic sprouts

Half carrot

1 teaspoon salt (5 grams)

1/2 tsp sugar (3g)

1/4 tsp pepper powder (1g)

Method:

1) Cut the pork liver Wash and drain, and use a knife to cut off fat glands and other debris. Slice the pork liver into 2-3 mm thick slices. Mix well with soy sauce, cooking wine and cornstarch and marinate for 15 minutes.

2) Wash the green onions and ginger and cut them into slices diagonally. Cut garlic into small slices. Wash the garlic sprouts and cut them into 4 cm long sections. Wash the carrots and cut into diamond-shaped slices.

3) Pour oil into the wok, when it is 70% hot, add onion and ginger and sauté until fragrant. Add garlic sprouts and carrots, cut them and set aside.

4) Pour a little more oil into the wok, keep the heat high, when the oil is 8 minutes hot, add the garlic slices and saute until fragrant, slide in the pork liver, use chopsticks to spread the pork liver, and stir-fry for 2 minutes Pour the fried garlic sprouts and carrots into the pot, add salt, sugar, and a little peppercorns and stir-fry for one minute.

Super wordy:

** Add white vinegar to the water, then soak the pig liver. After 2 hours, rinse it repeatedly with water to remove the particles scattered in the liver sinusoids. Poisons and poisonous juices are safe to eat.

**If you are waiting to eat immediately, you can cut the liver into several pieces, place it in a basin and pat it gently, then place it in a net and rinse it under the tap.

** When frying the pork liver, the fire should be high. When there is no blood, stir-fry it and scoop it up immediately to avoid it becoming old and hard.

Emerald Pork Liver

Ingredients:

1 pound of pork liver, 400 grams of cucumber.

Accessories:

1.5 kg vegetable oil (150 g actual consumption), 20 g soy sauce, 20 g cooking wine, 15 g sugar, 12 g refined salt, 8 g MSG, 50 g water starch , a little each of onion, ginger and garlic.

Preparation method:

1. Wash the pig liver and cut it into 2 cm long, 1 cm wide and 0.2 cm thick slices, sizing them with 25 grams of water starch and 7 grams of refined salt. Smooth with 80% hot oil, remove and set aside.

2. Wash the cucumber and cut into small elephant eye slices; mince the onion, ginger and garlic and set aside.

3. Put 150 grams of oil into the pot. When it reaches 70% heat, add onions, ginger, garlic and melon and stir-fry for a few times. Pour the oily pork liver into the pot and stir-fry quickly. Pour in cooking wine, add soy sauce, refined salt, sugar, MSG, stock or a little water, thicken with starch after boiling, and serve.

Key points for production:

Because pig liver is thin and soft, dry starch flour can be used for sizing. When passing the oil, the fire should be strong, the oil should be hot, and the operation should be quick to prevent it from frying. After the pork liver is put into the pot, pour cooking wine (or vinegar) immediately to increase the taste of the dish

Spicy Pork Liver

Recipe Name Spicy Pork Liver

Category of cuisine: Sichuan cuisine

Type of local specialty

Basic features: Spicy, tender liver, crispy peanuts.

Basic ingredients: 200 grams of pork liver, 75 grams of fried peanuts.

75 grams of seasoning mixed oil, 10 Sichuan peppercorns, 8 grams of dried chili peppers, 3 grams of salt, 13 grams of cooking wine, 3 grams of MSG, 20 grams each of soy sauce and wet starch, onions, ginger, garlic and sugar. 8 grams, appropriate amount of soup, a little vinegar.

(1) Cut the liver, green onions and ginger into slices, cut the dried chilies into sections, and cut the green onions into sections. Mix the liver with salt and cooking wine, use wet starch slurry and mix with some oil.

(2) Combine cooking wine, wet starch, onions, ginger, garlic, sugar, soy sauce, MSG and soup to make juice.

(3) Heat the oil with a frying spoon. When the oil is hot, add the chili and Sichuan peppercorns and fry them until they are black and purple. Then add the pork liver slices. When the liver is cooked, quickly pour the juice into the spoon. After the juice boils Stir fry briefly, add vinegar, and add fried peanuts and serve.

Chicken liver soup

Ingredients:

50 grams of chicken liver, salt, MSG and appropriate amount of ginger

Preparation:

Wash and chop the chicken liver, cut it into slices, boil it in boiling water for a while, take it out when the chicken liver changes color and there is no blood, then add minced ginger, salt and MSG and mix well.

Explanation:

Chicken liver contains the highest vitamin A content. This recipe can nourish the liver and improve eyesight, and is suitable for all kinds of myopia

Chicken liver porridge

Recipe name "Beauty Porridge and Slimming Soup" Chicken Liver Porridge

Other cuisines

Healthy recipes

Basic features of this porridge: It can nourish the liver, nourish the kidneys, and improve eyesight. It can help the body eliminate toxins, smooth the flow of qi and blood in the body, improve physical fitness, and reduce the dull complexion caused by qi stagnation. People with high cholesterol should not eat more; those with anemia or women during their menstrual period should consume more.

Basic ingredients: 1/2 cup of rice, 112 grams of chicken liver, 20 grams of ginger, 1 green onion; seasonings: 1 tsp of soy sauce, 1 tsp of salt, 1/2 tsp of sesame oil

Method:

1. Wash the rice; peel and mince the ginger; wash and mince the green onions and set aside.

2. Wash the chicken liver, cut into small cubes, put into a bowl, add minced ginger and soy sauce, mix well and marinate for 15 minutes.

3. Put the rice in the pot, add 2 cups of water and cook until it becomes mushy, then add the chicken liver and cook, finally add salt to taste, sprinkle with minced green onions and drizzle with sesame oil.

Note: This porridge can be eaten as a meal, especially as a breakfast, which can boost the spirit, replenish physical strength and vitality.

Fried chicken liver with enoki mushrooms

1. Raw materials:

1. Ingredients: 250 grams of fresh enoki mushrooms (or 150 grams of water-grown enoki mushrooms), 500 chicken livers gram.

2. Seasoning: cooking wine, sugar, soy sauce, ginger slices, garlic slices, wet starch, vegetable oil, fresh soup.

2. Preparation method:

1. Remove the impurities from the chicken liver, wash it and cut it into pieces. Clean and cut the enoki mushrooms into sections.

2. Heat the oil in the wok, add ginger and garlic and stir-fry until fragrant. Add the chicken liver and stir-fry for a while. Add soy sauce, cooking wine and white sugar and stir-fry until the chicken liver is cooked. Add the enoki mushrooms and stir-fry until tender. After the flavor is absorbed, thicken the sauce with wet starch, remove from the pan and serve on a plate.

Press: Chicken liver contains 18.2 grams of protein per 100 grams, 3.4 grams of fat, 21 mg of calcium, 260 mg of phosphorus, 8.2 grams of iron, 50900 international units of vitamin A, 0.38 mg of vitamin B, and 21.63 vitamin B2. mg, niacin 10.4 mg, etc., providing rich nutrients to the brain. Rich in vitamin A, it helps enhance the body's immune function, promote brain development, and improve children's intelligence. Vitamin b1 plays a role in ensuring the supply of energy required for nerve activity. Niacin maintains nerve health, and this dish composed of enoki mushrooms and chicken liver has a great effect on children's memory and development of intelligence. It also has the effects of nourishing the liver and kidneys and improving eyesight. If you eat it regularly, it will keep your body healthy and prevent you from getting sick.