Fried pork liver with green garlic

material

Ingredients: 200g pork liver, 20g green garlic100g seasoning: sesame oil10g vinegar10g soy sauce 5g pea starch15g salt 2g sugar10g cooking wine.

working methods

1. Add some water to the starch and stir evenly to form about 30 grams of water starch for use;

2. Remove fascia from pig liver, cut into willow leaves, put into a plate, and paste with 20 grams of water starch;

3. Wash the green garlic, pat it loose, and cut it into sections with a counter knife;

4. Put the wok on the fire, add peanut oil, cook it until it is half cooked, add pork liver, spread it out with chopsticks, and take out and drain the oil when it turns gray;

5. Leave the oil in the original pot on the fire, stir-fry the green garlic, add cooking wine, soy sauce, refined salt, sugar and monosodium glutamate, pour the pork liver and thicken it with water starch;

6. Pour in vinegar and sesame oil, stir well, and serve.

Bracken mixed with preserved eggs

material

Ingredients: Pteridium aquilinum 150g, preserved egg (duck egg) 200g, seasoning: white garlic 5g, salt 3g, cooking wine 5g, monosodium glutamate 2g, Chili oil 5g and sesame oil 5g.

working methods

1. Peel garlic and chop it into minced garlic for later use;

2. Blanch the bracken in a boiling water pot, remove it and cut it into 4 cm long sections;

3. Wash with cold boiled water for several times, take out the extruded water and put it into a basin;

4. Add refined salt, monosodium glutamate, cooking wine, sesame oil, Chili oil and minced garlic, mix well and plate;

5. Wash the preserved eggs, peel off the shell, cut into orange petals and surround the bracken.