Ingredients: chicken gizzard ☆ chicken heart ☆ chicken liver ☆ millet chili ☆ pickled pepper ☆ garlic ☆ soy sauce ☆ onion, ginger and garlic ☆ pepper ☆ garlic ☆ salt
Method: chicken gizzard, chicken heart, chicken liver, washed and sliced, add seasoning, marinade and standby; cut shredded ginger, sliced garlic, garlic and pickled pepper / millet chili cut into round segments;
pot of hot oil, add shredded ginger and garlic sliced pepper, peppercorns, pepper, millet chili. burst incense; after adding chicken; stir-fry, add some adjusted pepper water, medium heat smothering will be, and then large fire juice, stir-fry evenly can be served.
Pickled peppers fried pork liver this is a very common but not ordinary Sichuan cuisine, this dish is the main control of the fire. Pork liver cut with, and code materials are very critical. The slightest difference in the fried liver is either too old, or not cooked, or not flavorful.
Below I will talk about our Sichuanese home cooking.
1. First of all, buy the pig liver washed, cut into thin slices. (Be sure to cut a little thinner code material when you can taste)
2. Pickle canning jar of pickled peppers grabbed up, cut hobnail. Pickle ginger slices (we Sichuan every family has its own pickle altar) so do not have to buy
3. Take a small bowl, put the red camomile powder, a small amount of wine, salt, soy sauce, Pixian Douban sauce, mixed into a thick juice.
4. Drizzle the modulated juice on the pork liver. Make a code position. Marinate for about 3 minutes (this step is very critical)
5. Hot pan hot oil, oil temperature of about 200 degrees is best. Be sure to oil wide fire, the code good liver with pickled peppers, pickled ginger at the same time into the pot, quickly stir-fry for about 10 seconds to put, monosodium glutamate (MSG). Starting pan can be mounted on a plate.
A delicious tender stir-fried pork liver with pickled peppers is done, and then a bowl of rice. Simply beautiful, Bashful board!
How to do fried chicken liver with pickled peppers? Single fried chicken liver seems to be monotonous,
should be with some gizzard delicious it.
Chicken liver and pig liver are almost the same cholesterol, I think we should eat it less, to deal with it properly is not a problem, I usually buy back to soak in water for a few hours to remove the cholesterol, so that the cholesterol is lowered, but the animal offal in order to health or recommended to eat a little less for the better!
As for the fried chicken liver how to do, it depends on how your pepper, because the soul of this dish in the pepper and ginger, ginger is also an essential material, can be said to be more important than pepper.
My kitchen pickled pepper pickled ginger all year round, although often work outside, will also do some of their own hometown flavor, Hunan Sichuan general family have it, Sichuan and Hunan dishes can not be separated from these two kinds of it.
Specifically how to do it,
Chicken liver washed clean, soaked in water for more than an hour, depending on their own time, I am sure to soak,
Soak after slicing, add wine, add soy sauce, marinate up and put aside,
Preparation of ingredients
Pickled pepper but circle, I like this cut, personal favorite, pickled ginger shredded, pepper, green onion, bean paste, and so on, and so on, and so on.
Start a pot of oil, put pepper fried incense fish out not, in the put bubble pepper bubble ginger fried incense, put the bean paste fried incense out of red oil, put chicken liver, quickly stir fry, add onions to start the pot, complete,
I did not put salt, because there is soy sauce bean paste has salt, in the put on the salty, the taste of heavy you can also add a little salt. This dish is still relatively simple, frying time must be fast or old on the texture is not good, probably chicken liver in the pot for a minute on the good.
The above is my share, I hope you useful, thank you
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