Onion pork liver

Pig liver, onion, green pepper, carrot, water-borne fungus, Jiang Mo ginger slices, salt, sugar, soy sauce, cooking wine, allspice powder, chicken essence and sesame oil.

1. Soak the pig liver in salt water for 1 minutes, rinse it under the tap, and soak it for half an hour to remove blood stains.

2. Slice and cook in boiling water with ginger cooking wine for one minute, then remove and wash.

3. The onions and green peppers are cut evenly and quickly, the carrots are cut obliquely into diamonds, and the fungus is torn into small pieces.

4. Marinate pork liver with one teaspoon of salt, half teaspoon of sugar, one teaspoon of light soy sauce and half a teaspoon of cooking oil for ten minutes.

5. Stir-fry a tablespoon of cooking oil, minced ginger and garlic, carrots, red peppers, pork liver and hot oil for one minute.

6. a tablespoon of oil, stir-fried onions, green peppers and fungus, a teaspoon of salt and a teaspoon of chicken essence.

7. Pour the onion into the pork liver and stir well.

8. Simmer slightly, so that the juice of pickled pork liver can be absorbed by onion fungus.

9. Don't take out the pork liver, just fry the onion. Steps 5 and 6, and together.

cold pork liver

pork liver, spinach, coriander, shrimp, sesame oil, soy sauce, white garlic, salt and vinegar.

1. Wash the pig liver, cut it into thin slices, blanch it with boiling water until it stops growing, and take it out to control the water.

2. Wash the spinach, blanch it with boiling water until it breaks, cool it and cut it into pieces; Wash coriander and cut into sections.

3. Mix spinach, liver slices, coriander, dried seaweed, soy sauce, sesame oil, vinegar, salt and garlic.

sauteed pork liver

black hair pork liver, chives, ginger, black/white sesame seeds, milk, soy sauce, white pepper powder, white powder, salt, soy sauce, rock sugar, rice wine, white pepper powder and sesame oil.

1. Soak pig liver in milk for about 2-3 hours, then rinse and drain.

2. Remove the white fascia and blood vessels on the pig liver, and cut each piece 3 cm thick.

3. Marinate and mix pork liver with half a teaspoon of soy sauce and pepper.

4. While pickling the pork liver, wash the chives and cut them into sections, blanch them until they are green, and soak them in cold water to cool them. Drain the chilled chives, add a little salt, add a little oil, stir-fry quickly, take them out and spread them on a plate for later use.

5. Cut 3 slices of ginger into thick strips.

6. Add 2 tablespoons of white powder to the pickled pork liver and dry mix, then drain the sauce with a strainer.

7. Heat oil in a hot pot, add 3 tablespoons of oil to saute ginger, add the pork liver drained in step 6, stir-fry quickly until the pork liver becomes discolored until it is half cooked, and take out the pork liver.

8. Pour out the oil in the pan, leaving only 1 tsp of oil, stir-fry 3 tsps of rock sugar, then add 2 tsps of soy sauce, 2 tsps of rice wine and a little pepper until the rock sugar dissolves and stir-fry into honey juice. Add the pork liver in step 7, stir fry, and the sauce will be attached to the surface. Put it on the leek flower, and sprinkle with sesame oil and cooked sesame seeds.