Ingredients and materials

Pig liver? 300 grams, onions? 2, salt? Appropriate amount, cabbage? 1 small handle, ginger? 3 slices, garlic? 3 petals, cooking wine? 1 spoon, starch? 1 spoon, soy sauce? 1 spoon soy sauce? A small amount of pepper? Appropriate amount, Pixian bean paste? Half spoon

Practice of boiling pig liver

1. Wash pork liver to remove white tendons, soak it in light salt water for half an hour, and drain it. Slice, add 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, half a teaspoon of starch and a little pepper, mix well and marinate for 15 minutes.

2. Shred ginger, chopped garlic, washed cabbage and chopped onion. Zanthoxylum bungeanum, dried capsicum and Pixian bean paste for later use.

3. Blanch the cabbage in a boiling water pot for 3 minutes, and scoop it up into the bottom of the bowl.

4. Heat the oil pan, add shredded ginger, garlic cloves, and stir-fry red oil in Pixian bean paste.

5. Pour a proper amount of boiling water, add a small amount of soy sauce and a proper amount of salt after boiling. Add the marinated pork liver, spread it with chopsticks, and cook until all the pork livers change color and turn off the heat.

6. Pour pork liver into a bowl filled with cabbage and sprinkle with chopped green onion. Take another oil pan, add dried peppers and prickly ash, and the dried peppers will change color. Hot oil is poured on the pig liver.