1 Fried Pork Liver with Celery
Pork Liver (300g) Celery (500g)
Seasoning< /p>
Red pepper (15g) green onion and ginger (appropriate amount) salt (appropriate amount) pepper (2g) sugar (3g) cooking wine (20ml) soy sauce (20ml) starch (appropriate amount) sesame oil (appropriate amount)
1. Slice the pork liver, cut the celery into sections, and cut the red pepper into shreds;
2. Add sugar and pepper to the pork liver. Mix cooking wine, starch and soy sauce evenly;
3. Blanch the celery with light salt water and let cool;
4. Pour oil into the wok and sauté the onion and ginger until fragrant, pour in the pork liver and stir-fry Fry until it changes color and is firm, then set aside;
5. Pour a little oil into the celery and stir-fry. Add salt, sugar, soy sauce, red pepper shreds and pork liver and stir-fry evenly;
6. Pour in sesame oil and stir-fry evenly and turn off the heat.
2 Salted Pork Liver
Pork Liver (appropriate amount)
Cooking wine (appropriate amount) Salt (appropriate amount) Green onion and ginger (appropriate amount) Sichuan peppercorns (appropriate amount) Star anise (appropriate amount) Bay leaves (appropriate amount) Cinnamon (appropriate amount)
1. Ingredients: Soak pork liver in water for three hours, changing the water several times;
2. Soak the pig liver to remove the blood, drain the water, add cooking wine and three tablespoons of salt;
3. Add peppercorns, mix well and marinate for 2 hours;
4. Rinse the pork liver that has been marinated for 2 hours;
5. Put water in the pot. Put on the fire, pour in all the seasonings, and add the pickled pork liver;
6. Pour in the cooking wine, bring to a boil over high heat, turn to medium to low heat and cook until the pork liver is cooked through, then turn off the heat;
7. Take out the braised pork liver and let it cool before use
3 Shacha pork liver
Pork liver (One piece)
Eggs (three) Green pepper (one) Garlic (appropriate amount) Ginger (appropriate amount) Coriander (appropriate amount) Red pepper (one) Lard (appropriate amount) ) Shacha sauce (appropriate amount) Salt (appropriate amount) Cooking wine (appropriate amount) Pepper (appropriate amount) Starch (appropriate amount)
1. Remove seeds from green and red peppers and cut into small pieces pieces, beat the eggs, break the coriander into long sections, flatten the garlic, slice the ginger, add salt to the liver, chicken essence, pepper, starch, a little cooking wine and mix well;
2. One tablespoon of sand tea sauce, Dilute with a little water;
3. Add a little oil to the frying pan, fry the green and red peppers until they are raw, and then fry the beaten eggs into egg flakes and set aside
4. Put an appropriate amount of lard in the frying pan, heat it up and spread the pork liver until the surface changes color, add garlic and ginger slices and stir-fry until fragrant;
5. Pour in the diluted sand tea sauce and stir-fry evenly. Pour in the frangipani, green and red peppers, and coriander segments;
6. Mix well, add a little chicken essence, and serve.
4 Sautéed pork liver
Pork liver (appropriate amount) onion (appropriate amount) carrot (appropriate amount) green pepper (appropriate amount) green onion (appropriate amount) ) Garlic (appropriate amount) Ginger (appropriate amount)
Cooking wine (appropriate amount) Soy sauce (appropriate amount) Starch (appropriate amount) Salt (appropriate amount) Sugar (appropriate amount) Pepper (appropriate amount) )
1. Rinse the blood from the pork liver and wash it clean, slice it into slices with a diagonal knife, add a little cooking wine, soy sauce, pepper and starch and mix well with your hands;
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2. Cover with plastic wrap and refrigerate for two hours;
3. Heat oil in a pot, add some shredded ginger, add hot oil to the pork liver and stir-fry until the surface turns white, then remove from the pot Set aside;
4. Heat oil in another pan, add ginger and garlic, pour in ingredients and stir-fry;
5. Add salt, cooking wine, soy sauce and a little water and cook until ingredients When it changes color and becomes soft, pour in the pork liver and mix evenly;
6. Add a spoonful of sugar to reduce the juice and serve on a plate.