2 garlic is removed, washed and soaked.
3 Pig liver sizing
4 oil pans, stir-fry garlic.
5 Stir-fry pork liver in a frying pan again.
6 Add garlic and soy sauce.
7 garlic pork liver is ready
Fresh pork liver 1 000g onion ginger garlic 2 cinnamon1dried Chili 2 salt 5g braised soy sauce, cooking wine, balsamic vinegar and sesame oil.
Practice step editing
1 Rinse the pig liver, soak it in clear water for more than 2 hours, and change the water halfway.
2 Fill the pot with water and add 1 tablespoon cooking wine, and add pork liver to blanch.
3 Fill the soup pot with water, add 2 tablespoons of cooking wine, and bring cinnamon, octagonal pepper, onion and ginger to a boil.
4 put the pig liver in the drowning.
5 pour in the right amount of soy sauce and salt.
6 Bring the fire to a boil, turn to medium heat and cook for about 30 minutes. Turn off the heat and stew until it is cool.
7 garlic peeled and chopped.
8 Add soy sauce, balsamic vinegar and sesame oil, and stir well to make juice.
9 Cut the cooked pork liver into thin slices, put them on a plate and pour in the juice.
1, chicken liver is sliced, soaked in clean water for one time, and blood is removed.
2. Remove the chicken liver and drain the water.
3. Wash the garlic. Remember to pat the garlic white part with a knife and pat it flat. This is to make the garlic white easier to cook and not too raw when it is fried later.
4, garlic cut into sections, ginger cut into filaments
5, pickled chicken liver: shredded ginger, salt, a little sugar, soy sauce (see your favorite soy sauce color), soy sauce.
Put a little cooking wine in it, not too much, so as not to control it badly, and there is too much soup when frying. Finally, you can spray a little cooking wine before cooking according to your own needs.
6. Mix well and marinate to taste.
Practice editing
1, put a proper amount of oil in the pot, I usually put more oil to cook this dish, and the oil is hot.
2, attached to the marinade, the chicken liver.
3. Stir fry quickly for 3-5 seconds.
4. Put garlic
5. Garlic covers the pig liver.
After 6, 3-5 seconds, the garlic and pork liver are mixed and fried together until the garlic is cut off.
7. I must use that soup to bibimbap this dish, so I will spray some cooking wine before cooking, stir-fry it with strong fire and collect the juice.
1, pork liver 400g, cut into rhombic blocks, washed with clean water, drained, and coated with ginger juice and soy sauce as seasoning;
2. Peel another ginger 1 piece, chop 4 pieces of fresh perilla leaves together, beat in eggs 1 piece, add 50 grams of white sesame seeds, and mix with proper amount of flour to make paste;
3. Then put the pork liver marinated with soy sauce and ginger juice, grab the paste, and stir-fry it until it is cooked.
Practice 2
Ingredients: 500g fresh pork liver, 50g chopped green onion, cooked water bamboo slices 1 00g, 2 tablespoons soy sauce, 2 teaspoons white sugar1tablespoon vinegar, Shaoxing wine, refined salt, monosodium glutamate, sesame oil and water starch.
Steps:
1, sprinkle some dry flour on the pig liver, rub it, wash it, shave off the white tendons, and then wash it with warm water.
stir-fried liver
stir-fried liver
Cut into slices, use water starch and refined salt slurry for later use, and cut onion into oblique slices for later use;
2, the wok is on fire, put about 50 grams of oil to 60% heat, add pork liver, use a spoon to disperse, and pour it into the colander to drain the oil when it becomes discolored;
3. Leave a little oil in the original pot and re-ignite, add onion slices and water bamboo slices, stir fry, add Shaoxing wine, soy sauce, monosodium glutamate, white sugar and water starch to thicken, add pork liver, pour sesame oil and vinegar, stir fry evenly and serve.
Precautions: pork liver should be fresh and neat when cutting, and the thickness should be consistent; Pig liver can be scratched with oil, red and raw. If it is excessive, the texture will be old. If it is insufficient, it will be unfamiliar inside, and blood will easily overflow.
Practice 3
Ingredients: pork liver, ginger, soy sauce, perilla leaves, fungus, cooking wine.
Steps:
1, soak auricularia auricula in cold water, pick out impurities, tear them, separate them and clean them;
2. Wash the pig liver and cut it into thin slices;
3. Chop the onion and shred the ginger, and add water to the starch to make water starch;
4. evenly thicken the pork liver slices with wet starch;
5, the pig liver is simmered in hot water to control the net water;
6, put vegetable oil in the pot, simmer to 80% heat, put the pork liver slices into the oil pan and fry for a few times;
7. Add cooking wine, chopped green onion, shredded ginger and refined salt, then stir-fry until the pork liver is cooked, and pour it into the colander;
8. Leave the bottom oil in the pot and stir-fry the fungus with strong fire;
9. Stir-fry until the fungus is bright, smooth and fragrant, and pour the pork liver back into the wok;
10, then add monosodium glutamate and sesame oil, and mix evenly.