Cattle liver is actually the liver of pigs, which is a kind of pure natural food for enriching blood and invigorating qi. It contains vitamin D and trace elements such as iron, zinc and copper, and has certain effects of nourishing liver, improving eyesight and nourishing blood. It is often used in oil frying, porridge cooking and soup cooking, with delicious nutrients, and is favored by customers. However, many friends say that the dishes made from their own beef liver always smell like dice, and they are old when they are cooked without paying attention, and the taste is firewood, which is not tender at all. Today, Xiaobian will share some tips on delicious beef liver, and write it down. Don't immediately fry in the pot, make more gestures, and store the finished products with delicate taste and no fishy smell. The more you eat, the more addicted you become.

First, beef liver is cut into blocks with a thickness of about .5 cm, and it is better to be thin than thick. After cutting, put it in clear water, rub it properly, squeeze out the blood from the beef liver, change the backwater a few times, and try to wash the blood scale clean, which can greatly reduce the fishy smell. Secondly, the washed beef liver should be marinated with ginger for a while to further remove the fishy smell. Third, before the oil explosion, the oil in the pot can be wider. When the beef liver enters the pot, it quickly slides away with a shovel, so that the beef liver can be laid flat in the pot, and the heat should be symmetrical as much as possible, and the level of perfection should be consistent. Fourth, the beef liver is very easy to boil. When the surface color fades, stir-fry it twice quickly, and it is basically raw. It takes only one or two minutes before and after, which is especially fast. The beef liver is just cooked and tastes tender and smooth. However, it should be noted that you can't covet tenderness regardless of ripeness. After all, it is the liver of an animal, and it still needs to be cooked before it can be sterilized.

Need food: 25g of beef liver, 25g of garlic platform, 1g of mushrooms, 1 piece of ginger, 2 cloves of garlic, 3 green peppers, appropriate tapioca starch, appropriate oil, appropriate soy sauce, and appropriate salt. Practice 1: Slice the beef liver, clean it with warm water while grasping it, remove the blood from the beef liver, and drain it for reserve. The garlic table is cut into 5 cm segments, and the mushrooms are cut into thin strips. 3 garlic is broken, green pepper is cut into circles, and ginger is shredded. 4 ginger slices, tapioca starch, salt and soy sauce are poured into beef liver, stirred evenly and pickled for a while. 5 add some oil to the pot, pour in garlic and mushrooms, stir-fry quickly until it is broken, and put it out for reservation. Add some oil to the pot again. It is recommended to put more oil and stir-fry garlic and pepper directly. 7 Pour the beef liver, quickly spread it with a spatula, spread it in the pot, and stir-fry it until it fades. 8 add garlic and mushrooms, pour in soy sauce, sprinkle a small amount, stir well quickly, and serve.