Ingredients

500g of pig liver.

200 grams of onion

ingredients

oil

2 tablespoons

salt

8 grams

white sugar

2 grams

monosodium glutamate

2 grams

scallion

of appropriate amount

light soy sauce

1 tablespoon

vinegar

1 tablespoon

cooking wine

1 tablespoon

Pepper (red, sharp and dry)

1 piece

starch

15g

ginger

of appropriate amount

garlic

of appropriate amount

The practice of frying pork liver by sliding

1.

Main and auxiliary materials: pork liver and onion.

2.

Slice the pig liver.

3.

Cut onion, ginger, garlic and red pepper for later use.

4.

Add salt, sugar, monosodium glutamate, light soy sauce, vinegar, cooking wine and starch into the bowl and stir well.

5.

Wash onion and cut into pieces.

6.

Put the cut pork liver on a plate and add some cooking wine, salt and starch.

7.

Gently grab it and size it.

8.

Boil boiling water in a pot, add the starched pork liver and blanch it.

9.

Blanch 1 min, take out and rinse for later use.

10.

Heat oil, add onion, ginger, garlic and red pepper and stir-fry until fragrant.

1 1.

Add spare pig liver.

12.

Add onions

13.

Stir-fry quickly

14.

Cook the spare bowl.

15.

Turn off the heat after the main ingredients are evenly soaked in the sauce.

16.

Take out the pan and put it on the plate, and serve it.

knack for cooking

1, blending the bowl thicken in advance, which is convenient for subsequent quick operation.

2. After scalding the pig liver, be sure to rinse it with clear water before using it.