For example, there are some skills such as sliding, sliding, soft sliding and quick sliding. And there are deep regulations on the skills of knife cutting. There is also a lot of attention in the selection of pig liver, and different colors are not allowed. Frozen pig liver is not suitable for use, and the color is too dark and too light, so it needs to be carefully identified. Dark brown without water leakage and obvious stains. When the flower knife is cut into pieces, the chopping block is comfortable and the wound is sharp. My master once said that the chef's knife skills are practiced to cut the tip of the liver! Many people think that cutting pig liver is very simple, but it is actually very pitiful! When the pork liver is sliced, the knife will be practiced when the thickness of the left and right sides is the same. When many people cut pork liver with hot pot side dishes, it is often the last knife and the next three knives, that is, the thickness is uneven, and the top is thin and the bottom is thick.
After the pig liver is cut, it should be washed with tap water in time to remove blood and liver foam, rinse the blood water clean, soak it for a few minutes, rinse it with cold water for many times, put it in a colander to drain the water, put it in a basin, add a proper amount of rice wine and white wine, stir and marinate for a while, and then add dry corn flour to stir and desize. The whole process cannot be omitted. The remaining stages can be seen during the operation!
Cut pork liver into willow leaves, soak in cold water for five minutes, and drain with a colander. Put the pork liver in a round bowl, add a little salt, rice wine, pure grain wine and white pepper to marinate, then add corn flour and stir to desize. Clean the green pepper, remove the roots and seeds, and then cut into diamond-shaped pieces. Peel the carrots and wash them. Remember the diamond-shaped pieces, soak the fungus and break them into small pieces. Cut the onion into onion segments, peel the ginger and cut it into ginger foam, and cut the garlic into garlic paste.
Heat the pot on fire, add cooking oil and cook until it is 40% hot, add pork liver tip, add green pepper, carrot and fungus to soak in oil after discoloration, and pour out and drain.
Leave some oil in the pot, add chopped green onion and garlic until fragrant, add pork liver tip and seasoning, cook rice wine and stir fry, add Donggu soy sauce, soy sauce king, salt, chicken essence, monosodium glutamate and white vinegar and stir fry evenly, add a little starch to thicken, and add sesame oil and pepper oil and stir fry evenly.
Why is it called liver tip? It probably has something to do with the way the pig liver changes knives. Pig liver has become a willow leaf with a sharp point, or a triangular piece with an oblique angle, which is called liver tip. Slippery cooking is a form in which the main ingredients are boiled or boiled too slippery in water, or fried until crisp, and then wrapped with juice. Generally, the juice is wider, obviously more than the fried vegetable juice.
Pig liver tea can remove the smell of blood. Pickling can remove the fishy smell and enhance the bottom taste. If you cook at home, you can add less oil and the temperature is higher. Stir-fry pork liver until cooked, add seasoning and seasoning, and stir-fry shredded chicken in a pan. It is important to note that it is not necessary to fry the pork liver until it loses its tenderness.
The traditional behavior is to mix the juice, use white vinegar broth to extract salt, monosodium glutamate and chicken essence, stir the powder, stir-fry the pork liver with car oil, and quickly put the mixed bowl into the pot to stir fry, thus reducing the cooking time. At that time, the fire point was poor and the hardness of coal fire was not enough. Vegetables with slippery juice are generally mixed in bowls. Now the firepower is sufficient. Just add seasoning immediately and stir well. Don't dwell on this. The key is to look at the taste and characteristics of the food. Seasoning can be cucumber, shredded bamboo shoots, onion, etc. Personally, I think it is more appropriate to add some pepper to enhance the sweetness. Others look at personal taste, and the food positioning is not accurate. Delicious people are precious.