Seasoned pepper liver is a very homemade a Sichuan dish, delicious key has four points: the first is the qualification of the old altar of Sichuan pickled sea peppers, the second is particularly fresh pig liver, the third must be a mixture of lard and oil to fry, the fourth is the whole fierce fire quickly fried.

One, two, three points said is the ingredients, this is also good to do - money on the line, the fourth point said is the fire, accurate mastery of pig liver fire is definitely a technology, this is the need for more fried, more food, more practice.

Main ingredient:

Fresh pig liver 300g

Mixed auxiliary ingredients:

Canola oil moderate, lard moderate, pickled peppers 200g, pickled ginger 20g, garlic 10g, scallions 20g, soy sauce 5g, 10g of yellow wine, 10g of cornstarch, salt 1g, 1g of sugar

Enjoy the process:

1, fresh pig liver to remove the tendons, pig liver is generally used vermilion, other colors are not too healthy

2, cut into uniform thickness of the diamond, can not cut too thin, a dollar coin thickness can be

3, add soy sauce, yellow wine, starch mixing batter

4, pickled peppers cut into segments, pickled ginger slices, sliced garlic, green onions cut into horse ears standby

5, canola oil, lard oil mix in a pot of oil temperature fifty percent of the next ginger, lard oil, lard oil, lard oil, lard oil, lard oil and other oils. Oil temperature fifty percent into the ginger, garlic stir fry

6, into the pickled pepper stir fry excellent

7, into the liver slices quickly stir fry

8, add a little salt and sugar

9, onions in the pot

10, up to the plate