Before liberation, Xiangxi was the most rampant place for bandits, with dense jungles and dangerous mountains and rivers. Especially during the warlord melee in the last century, it was the base camp of many bandits. There is a "bandit food" culture, including bandit meat, bandit duck, bandit chicken and so on. And "Xiangxi bandit pig liver" is one of the most representative dishes.
The appearance is fresh and tender, spicy and domineering, and the taste is fresh and tender, full of wildness, which is the biggest feature of bandit pig liver. Large pieces of pork liver, with local red pepper and garlic, are fried in a pan for a few minutes. Before the food is ready, the smell of pork liver has come to your nose and made your mouth water. Look at the utensils and pottery bowls filled with "bandit pig liver", which set off the original simple Xiangxi flavor of this dish more vividly. Large pieces of pork liver not only retain the local dietary characteristics in rural areas of Hunan, but also are crisp, tender, moderately spicy and delicious. From this dish alone, we can fully appreciate the delicious essence of Hunan cuisine. Bandit pork liver tastes good and feels crisp in your mouth. Moreover, the pig liver itself is rich in nutritional value, which is very beneficial to the human body and can be eaten more. Today, we will learn how to make this domineering food-bandit pig liver.
Material: 500g of pig liver.
Accessories: ginger, garlic, dried pepper, green and red pepper, cooking wine, starch, lobster sauce, bean paste, chicken essence, salt, etc.
Production technology of bandit pig liver;
1. Prepare all materials, shred ginger, chop garlic and dried pepper, and cut green pepper and red pepper into small pieces for later use.
2. Soak the pig liver in clear water, wash it with blood, remove the fascia and cut it into small pieces about 4 cm thick.
3. Add cooking wine, shredded ginger, salt and starch to the cut pork liver and marinate for 15 minutes.
4. Wash the pan and ignite, and pour the oil into the pan. Stir-fry ginger, garlic and dried peppers for a while.
5. Add bean paste and lobster sauce and stir fry together.
6. Stir-fry the chopped green and red peppers in the fire, and season with salt and chicken essence.
7. When the green pepper is fried to 80% maturity, slide into the marinated pork liver and stir fry quickly. When the surface of pig liver begins to turn white, pick up the pan and put it on the plate.
Marinate for about 15 minutes.
Tips:
1, pork liver should not be cut too thin, thicker fried pork liver will be tender.
2. You can add a proper amount of green garlic seedlings before cooking, which will be more fragrant. Because I didn't prepare this material here, I didn't write the steps.
3. The pork liver slices will be boiled until the surface is white. Because of the high oil temperature, the liver slices will continue to mature after cooking, and the maturity is just right. Stir-fry until it is well done, and the liver slices will be old.