Fish liver
Main ingredients: pork liver, bamboo shoots, black fungus
Accessories: salt, cooking wine, cornstarch, ginger, garlic, soy sauce, soy sauce, sugar, vinegar, green onions, beer
1. Put the pork liver and ginger into the beer for a while;
2. Drain the water, add the right amount of salt, cooking wine and cornstarch, mix well;
3. p> 3. pot of boiling water, add black fungus and bamboo shoots slices blanch water;
4. then add the pig liver, pig liver coloring immediately after the fish out;
5. pot into the amount of oil, into the bean paste stir fry;
6. and then add onions, ginger and garlic stir fry;
7. add just blanched liver, fungus, bamboo shoots slices continue to stir fry;
8. add Salt, soy sauce, sugar, vinegar and water starch mixture, stir-fry evenly;
9. out of the pan on the plate, the surface sprinkled with finely chopped green onions can be.
Fish liver two
Ingredients: pig liver, fungus, cucumber, chopped peppers, Pixian soybean paste, garlic, scallions, ginger, soy sauce, vinegar, sugar, cornstarch, white pepper,
Practice
1, sliced pig liver, soak in water for 20 minutes to remove the smell of blood.
2, green onions, ginger and garlic were finely chopped, bean paste finely chopped into the end, the fungus broken into small pieces, cucumber cut diamond-shaped slices.
3, soak the liver, add starch, pepper, cooking wine
4, grab the marinade for 10 minutes
5, pot of boiling water, blanch into the marinated liver and fish out.
6, make a bowl of sauce: soy sauce, balsamic vinegar, sugar, cooking wine, starch, water mix into a bowl of sauce.
7, put a little oil in the pot, put onion, ginger and garlic, chopped peppers, bean paste
8, small fire stir fry flavor, out of red oil.
9, put the fungus stir fry
18, add blanched pork liver quickly stir fry evenly
11, stir fry evenly after adding cut cucumber slices quickly stir fry
12, stir fry evenly after joining the adjusted bowl of juice
13, high-fire quickly stir fry, you can turn off the fire to serve.
Pork liver washed and sliced, cooking wine, pepper salt a little marinade for 10 minutes, onion, ginger and garlic cut rice hot oil frying pan, pour into the pork liver turned spoon plus soy sauce vinegar a little salt, chicken powder and then turn the spoon to ripening can be out of the pot on the plate
Hello everyone, I'm the truck Lv brother, I'm happy to answer your question, how to do the fish and pork liver? Lv's home simple and convenient specific method
Ingredients:
Pork liver 250 grams, green and red pepper each one sliced, ginger sliced a little, three green garlic cloves cut into sections, a little salt, 1 tablespoon of cooking wine, 2 tablespoons of Sichuan douban sauce, 10 grams of sugar, 10 grams of vinegar, 20 grams of cornstarch, 15 grams of soy sauce, chicken monosodium glutamate moderately, sesame oil moderate amount of
Specific methods:
Mix well and standby
5 pot put the right amount of oil hot, put the green garlic, ginger, green and red pepper slices, add Sichuan bean paste fried red oil, put the oil control of the liver stir fry a few times, and finally put the seasoned ingredients and then stir fry evenly, and then drizzle with the right amount of sesame oil on it, the delicious fish liver is ready.
This is my practice of fish flavored pork liver, I hope my answer is helpful to you, thank you
Hello everyone, I'm Fatty, today to share with you a practice of fish flavored pork liver.
1: 400 grams of raw pork liver, clean, cut into thin slices, add 5 grams of soy sauce, cooking wine, 13 incense, and then add ten grams of corn starch and mix well and spare.
2: soaked black fungus cut into chunks, green and red peppers cut into chunks, onions cut into chunks, garlic cloves cleaned and cut into forged. Then cut some minced ginger, minced garlic, chopped green onion, millet pepper.
3: start the pot to burn wide oil, oil temperature fifty percent hot, down into the pig liver, the pig liver fried, and then pour out to drain the oil, must get cooked, otherwise it will be poisoned.
4: pot to stay in the bottom of the oil, under the Pixian bean paste 5 grams, onion, ginger and garlic, dry chili, millet pepper, tomato paste 10 grams, stir fry flavor, add green and red peppers, onions, fungus, stir fry for two times, and then add the right amount of water, and then put the pig's liver and garlic shoots into it.
5: Add 20 grams of sugar, 10 grams of red vinegar, 5 grams of monosodium glutamate (MSG), 5 grams of chicken essence, two drops of dark soy sauce, cooking wine, stir-fry evenly, drizzle in the appropriate amount of red oil, out of the pan to plate.
Ingredients: net pork liver, pickled red pepper, minced garlic, minced ginger, scallions, soy sauce, vinegar, sugar, water starch, cooking wine, salt and soup each a little.
Methods:
1. Pork liver washed and cut into slices, garlic, ginger, chili pepper cut into segments.
2. Start a frying pan, pour in pig liver, stir fry until brown.
3. Add bean paste, some chopped green onions and seasonings, and then stir fry a few times can be.
Note:
1. Pork liver should be cleaned, otherwise it will have an odor.
Pork liver sliced, soaked in water to remove the smell of blood, onion, ginger and garlic minced, fungus torn into small pieces, cucumber cut into diamond-shaped slices, pork liver, add starch, a little pepper, cooking wine, marinate for ten minutes, start a pot of water, pork liver blanch for a minute and fished out, modulation of a bowl of sauce, put soy sauce, vinegar, sugar, cooking wine, cornstarch, a little water and stir well, put the pot of oil, put onion, ginger, garlic, chopped peppers, bean paste, fried red oil. Bean paste, stir fry red oil, add fungus stir fry for half a minute, add the liver quickly stir fry, add the cucumber slices stir fry, add the adjusted material sauce, stir fry over high heat, out of the pan on the plate.
Ingredients: pig liver, bell pepper, carrots, fungus, Pixian bean paste, chopped peppers, soy sauce, cooking wine, balsamic vinegar, sugar, starch, vegetable oil, green onions, ginger, garlic, chicken essence.
Practice steps: Step 1, first the whole piece of pig liver clean, and then cut into smaller slices, repeatedly rinse with water until the liver no longer have blood. Then add 1 tablespoon cooking wine, 1/2 tsp white pepper, 2 tablespoons cornstarch and scrub well, marinate for about 20 minutes (I forgot to take a picture of the marinade).
Step 2: Soak the fungus in advance and tear it into small pieces, peel the carrots and cut into diamond-shaped pieces, and cut the bell pepper into small pieces.
Step 3, PI County bean paste chopped, ready to chopped pepper, onion, ginger and garlic chopped.
Step 4: In a small bowl, add 1 tablespoon of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, 1 tablespoon of sugar, 2 to 3 tablespoons of water, 1/3 tablespoon of chicken broth and mix well.
Step 5: Boil a pot of hot water, add in the marinated pork liver and remove from the pot immediately after color change
Step 6: Heat a frying pan and add in vegetable oil, add in green onion, ginger and garlic and sauté.
Step 7, into the Pixian bean paste and chopped pepper stir-fried red oil.
Step 8, add the fungus and carrots stir fry evenly.
Step 9, into the pig liver quickly stir-fried evenly
Step 10, finally into the seasoning sauce stir-fried a few times, so that it is evenly wrapped in the ingredients off the fire
Fish flavor will be adjusted this is the focus