----------Braised chicken liver

Ingredients:

Chicken liver, pepper, salt, sugar, cooking wine, aged vinegar, Chicken essence, white pepper

Method:

1. Ingredients preparation: Boil the chicken liver until it is 8 minutes cooked, take it out, cool it with water and then cut it into slices, and remove the seeds from the pepper. Slice.

2. Heat the oil in a pan and stir-fry first, then add the sliced ??chicken livers, add seasonings, stir-fry over low heat and remove from the pan together.

< p>Tips:

Cook the chicken liver first and then cool it with cold water~

---------Fried chicken liver with luffa

Ingredients:

Luffa · 200g chicken liver · 200g carrot · 50g ginger · 1 small piece of starch · Appropriate amount of cooking oil · 25g sesame oil · 1 tsp cooking wine · 1 tsp pepper · A little salt ·1 tsp sugar · 1 tsp MSG · 0.5 tsp

Method:

1. Wash the loofah, peel and seed it, and slice it; wash the chicken liver and cut it into thin slices, carrots Wash and slice the ginger, peel and slice it;

2. Marinate the chicken liver with a little salt, cooking wine, water and starch for 5 minutes; blanch the chicken liver in boiling water until it is eighty-dry and pick it up. Drain;

3. Put oil in the pot, heat it up, add ginger, loofah, carrot slices and stir-fry for a while, add chicken liver, pepper, salt, sugar, MSG and stir-fry thoroughly, thicken with water starch , pour in sesame oil, and serve.

Note

Light, fragrant and delicious. Be sure to wash the chicken liver, otherwise it will have a bitter taste and affect the taste of the dishes.

--------Cold preserved egg and chicken liver

Ingredients:

3 preserved eggs, 3 chicken livers, 1 tablespoon minced garlic , 2 tablespoons minced green onion, 1/2 tablespoon minced chili, 2 tablespoons vinegar, 1 tablespoon soy sauce, 1/2 tablespoon sugar, 1 tablespoon sesame oil

Method:

< p>1.) Put the preserved eggs in water and heat, cook over medium heat for 12 minutes, then take them out. The blanched preserved eggs are easier to slice and will not be damaged. Rinse, remove the shells and cut into eight equal parts.

2.) Wash the chicken liver and blanch it to remove the blood. Wash it again and steam it for 20 minutes until cooked. Cut it into pieces about the same size as preserved eggs and set aside.

3.) Mix all the seasonings evenly, then put the ingredients of steps (1) and (2) together into a container and mix evenly. Once the flavors are infused, serve on a plate.