1 Fried pork liver with pickled peppers

The ingredients are as follows: pork liver 250g, salt 5g, onion 5g, cooking wine 5g, starch 5g, vegetable oil 5g, pickled pepper 5g and pickled ginger 5g.

The specific method is as follows: Wash and slice pork liver, sprinkle with dry starch and cooking wine, and mix well. Soak pickled peppers in ginger and shred them for later use. Heat the pan, pour in oil (more suitable) and cook until 7 layers are cooked. Change the fire, pour the pork liver, spread it out quickly, immediately pour in chopped pickled peppers and soaked ginger, stir fry quickly, take out the pan one minute later, sprinkle with chopped green onion and serve!

Second Jiajiajiang pork liver

The ingredients are as follows: pork liver 1, salt 1 teaspoon, 2 onions, 3 ginger, 3 star anise, pepper 1, cinnamon 1, cooking wine 1 tablespoon, light soy sauce 1 tablespoon and 3 garlic cloves.

The specific method is as follows: wash the pig liver, wash away the blood, soak it in clear water for 10 minute, add the clear water that can't remove the pig liver to the pot, pour seasoning A to cook the flavor, put it in the pig liver and boil it with strong fire, skim off the floating foam, change it to low fire, then add seasoning B, and cook it on low fire for 40 minutes. If you insert chopsticks into the pig's liver, you will be able to penetrate without bleeding. Seasoning A: three cloves of garlic, two slices of onion, three slices of ginger, three slices of fragrant leaves, fennel, aniseed, pepper and cinnamon. Seasoning B: soy sauce, salt, soy sauce, cooking wine.

Fried pork liver with no.3 green garlic

The ingredients are as follows: pork liver 1, 4 green garlic, lemon 1, salt 1, cooking wine 1 tbsp, a little soy sauce, water starch 1 tbsp, pepper 1 tbsp and sesame oil/kloc-0.

The specific methods are as follows: after cleaning, cut the pork liver into large pieces, rinse it with running water, then soak it with clear water, put the lemon slices into clear water, soak the pork liver slices until there is no bleeding water (about 1 min), then rinse it with running water, put the pork liver into a big bowl after controlling the water, add a little salt, cooking wine and pepper, grab it evenly, sprinkle with raw flour and marinate it evenly. Slice garlic white and garlic leaves, obliquely cut into sections for later use, heat the wok with slideway oil, and then inject oil (oily). Pour the pork liver into the pot and wipe it evenly with medium-temperature oil until the pork liver changes color, and control the oil for later use. Leave a proper amount of base oil in the pot, stir-fry shredded ginger and onion with low heat, and mix the sauce into a small bowl of 1. Mix the seasoning in the bowl for later use, turn the fire on a high stove, put pork liver and green garlic leaves into the pot successively, stir-fry the materials in the pot with high fire, and slowly pour the mixed sauce into the pot. Stir-fry the sauce and the ingredients in the pot quickly, pour 1 teaspoon of pepper oil, and serve!

No.4 saute pork liver

The ingredients are as follows: 200g pork liver, half carrot, half red pepper, 2 garlic sprouts, 3g salt, half teaspoon vinegar, a little chicken essence, 3g ginger, 3 cloves garlic, 2 tbsps cooking wine, 1 tbsps soy sauce, 1 tbsps soy sauce, a little sesame oil, 2 tbsps water starch, an appropriate amount of vegetable oil and an appropriate amount of chives.

The specific method is as follows: wash the whole pig liver with clear water and slice it, add material A for pickling 10 minute, chop onion, ginger and garlic, add material B except vegetable oil in turn, beat a bowl of juice, slice carrot and red pepper, obliquely slice green garlic seedlings, add oil in the pot, stir-fry green garlic white, add pork liver and stir-fry with high fire, and add carrot and red pepper slices. B ingredients: vegetable oil 1 tablespoon cooking wine 1 teaspoon soy sauce 1/2 teaspoons vinegar, salt and chicken essence.

No.5 pork liver lean pork porridge

The ingredients are as follows: 50g of rice, 50g of millet, 80g of pork liver, salt 1 teaspoon, ginger 1 slice, olive oil 1 tablespoon, and proper amount of raw flour.

The specific method is as follows: wash rice and millet, add about 8 times of water, and cook into two-meter porridge. When cooking porridge, wash pig liver with raw flour, leach blood, slice lean meat, and add oil, salt, ginger and raw flour. , pickled for later use. When the porridge is ready, put the lean pork liver in the pot and cook it on low heat to make the sweet taste of the lean pork liver come out, and then put the chopped green onion!