The liver is an important organ in the animal body that stores nutrients and detoxifies. It is rich in nutrients and has nutritional and health care functions. It is one of the most ideal blood supplements. Beef liver is sweet in taste and neutral in nature. It can nourish the liver, improve eyesight and nourish blood. In addition, compared to meat, liver has lower calories and more nutrients, so it is very suitable for women to supplement. This dish has no oil and less sugar, has a slightly sweet sauce aroma, is moderately soft and hard, and has a light natural butter aroma in the aftertaste. Ingredients: A 400g piece of beef liver can be made as shown in the picture, a plate of sugar, two teaspoons of salt, three teaspoons of dark soy sauce, appropriate amount of chili powder (something that tastes like chili and cumin), a few peppercorns, a small amount of ginger slices

Beef liver is a delicious home-cooked ingredient. It is rich in nutrients and has excellent health-preserving effects. It can be fried or cooked and eaten. It can supplement the human body with many beneficial effects. Nutrients, many people like to eat it.

Ingredients: beef liver, pepper, onion, ginger, garlic, oil.

Steps:

Step 1: 300 grams of beef liver, 3 peppers, appropriate amount of onions, ginger and garlic.

Step 2, 300 grams of Haoyueqing braised beef liver. It can be eaten just cut into pieces, but it is a bit salty, so use it to stir-fry chili peppers.

Step 3. Slice the beef liver.

Step 4. Slice the peppers as well.

Step 5. Prepare all ingredients.

Step 6: Heat a pan, add some oil and sauté the shallots, ginger and garlic.

Step 7, then add hot pepper and stir-fry until cooked.

Step 8: Finally add beef liver and stir-fry evenly.

Step 9. Make delicious and nutritious meals. Steps:

0. Wash the beef liver, add ginger slices, add water to cover the beef liver, and bring to a boil.

1. Pour away the first boiled soup and rinse the beef liver with warm water. (Remove blood stains)

2. Put the beef liver in a pot, add hot water to cover the beef liver, then add ginger slices, sugar, salt, chili powder, and peppercorns, and pour in dark soy sauce to make the soup. Sauce color.

3. Then cook over medium-low heat for about an hour and a half. During this period, you can turn the beef liver over several times to allow it to absorb the sauce evenly.

4. When most of the water has evaporated and the sauce in the pot has thickened and started to bubble (the sauce bubble will cover the beef liver), turn the beef liver over every five minutes on average.

5. After 15-20 minutes, when the sauce has dried up, scoop up the beef liver. After the beef liver has cooled down, it can be sliced ??and plated.

Tips:

About paprika: I was in Estonia for an exchange and used a local chilipulber, which didn’t taste spicy, more like paprika plus cumin. feeling. Cooking Chinese food is more based on feeling and thought, and pays attention to time and heat, so the spices and the like are based on everyone's taste~ About time: The pot here without an open flame is a bit like an induction cooker, and the heat is the same as in China It's not the same, so the time still depends on the specific situation.