1. Liuganjian
Ingredients: fresh pork liver, carrots, onions, minced onions, minced garlic, salad oil, refined salt, monosodium glutamate, wet starch, soy sauce, white sugar, Cooking wine, sesame oil.
Preparation method: wash the pork liver, cut it into leaf-shaped slices, put it in a bowl, add refined salt, monosodium glutamate, cooking wine, wet starch, etc., mix well and sizing; cut the carrots and onions into diamond-shaped slices; soy sauce Take a bowl, refined salt, cooking wine, sugar, monosodium glutamate, wet starch, etc., and mix them into gravy. All are reserved. Turn on the heat in the wok, add salad oil and heat until cooked. Add the slurried liver slices, break them up until cooked, pour into a colander and drain the oil. Leave the bottom oil in the pot, add the minced onion, ginger and garlic to the pot, then add the carrots and onions and stir-fry, then add the sliced ??liver slices, cook in the right gravy, stir-fry evenly and pour in Add a little sesame oil, take out of the pan and serve.
2. Stir-fried two kinds
Ingredients:
Chicken breast, pork liver, cucumber slices, carrot slices, water-cured fungus, soy sauce, vinegar, cooking wine, green onion , ginger, garlic, salt, monosodium glutamate, egg liquid (that is, beaten eggs), water starch, sesame oil.
Production process:
(1) Slice chicken breast and pork liver into paste with water starch and egg liquid.
(2) Put soy sauce, vinegar, cooking wine, salt, MSG, onions, ginger, garlic, and water starch in a bowl to make a juice.
(3) Heat the oil in a pan until it is 60% hot. Pour in the pork liver and chicken breasts and break them up (in order to prevent the pork liver and paste from sticking together). Do not fry them too much, as long as they change color slightly. , serve out. Leave the bottom oil in the pot, pour in the pork liver, chicken breast, cucumber slices, carrot slices, and fungus, stir-fry evenly, pour in the previously prepared sauce, stir-fry over high heat (German electric stoves do not have this effect), and drizzle with sesame oil.
Note: The final stir-frying is very important. If the electric stove at home is slow, turn it to the maximum setting first, and then let the oil in the pot burn for a while. I will read the newspaper every time. Wait until the oil smokes, haha, because the conditions are relatively simple. The domestic ones are the same, usually pork loin and pork intestine, but I don’t know how to handle the former, and I can’t buy the latter, so I have to use chicken breast instead.
3. Spicy Pork Liver
Ingredients:
Pork liver, fried peanuts, mixed oil, Sichuan peppercorns, dried chili peppers, salt, cooking wine, MSG, soy sauce , wet starch, onion, ginger, garlic, sugar, stock (I use chicken stock), a little vinegar.
Production process:
(1) Cut the liver, green onions and ginger into slices, cut the dried chilies into sections, and cut the green onions into sections. Mix the liver with salt and cooking wine, add wet starch slurry and mix with some oil.
(2) Combine cooking wine, wet starch, onions, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup to make juice.
(3) Heat the oil. When the oil is hot, add the chili pepper and Sichuan peppercorns and fry them until they are black and purple. Then add the pork liver slices. When the liver is cooked, add two spoons of chicken soup. After the juice boils, stir-fry for a while. , drop vinegar and add fried peanuts and serve.
4. Tremella and Pork Liver Soup
Recipe: 10 grams of Tremella fungus, 50 grams of pork liver, 50 grams of Chinese cabbage, 3 grams of ginger, 3 grams of green onions, 3 grams of salt, 5 grams of soy sauce grams, 15 grams of cornstarch, 1 egg, 20 grams of vegetable oil
Preparation:
1. Soak the white fungus in warm water, remove the stems and roots, and tear into flaps. Wash the pork liver and slice it. Wash the Chinese cabbage and cut it into 5 cm long sections. Slice the ginger and green onions.
2. Put the pork liver in a bowl, add cornstarch, salt, and soy sauce; beat in the eggs, mix well, and set aside.
3. Heat the wok over high heat, add vegetable oil, when it is six ripe, add ginger and green onions and saute until fragrant, add 300 ml of water, bring to a boil, add white fungus and pork liver, and cook for 10 minutes.
Efficacy: Nourish the liver and improve eyesight, moisten the lungs and nourish yin.
5. Chrysanthemum pork liver soup
Ingredients: 100 grams of pork liver, 3 or 4 fresh chrysanthemums, appropriate amount of oil, salt and wine
Method: pig Wash the liver, cut into thin slices, and marinate in oil and wine for 10 minutes; wash the fresh chrysanthemums and remove the petals. First put the chrysanthemums into a pot of water and cook for a while, then add the pork liver and cook for 20 minutes to season. It has the effect of nourishing liver blood, nourishing the skin and improving eyesight.
6. Carrot and Pork Liver Soup
Recipe: 200-250 grams of carrots, 100-200 grams of pork liver, appropriate amount of ginger and refined salt.
Preparation: Wash the carrots and pork liver, slice them and set aside. Add an appropriate amount of water to the pot, then add ginger and refined salt and cook together. After boiling over a high fire, add the carrots first, then the pork liver. After cooking until cooked, it is ready to eat.
Usage: Drink soup, eat pork liver and carrots.
Efficacy: Enriching blood, improving eyesight, nourishing liver.
7. Pork liver porridge
Ingredients: Ingredients: 200 grams of pork liver, 200 grams of rice, cooking oil, starch, salt, ginger or ginger powder, chopped green onion, green vegetables. Pork liver porridge
Preparation method: wash and slice the pork liver, marinate with oil, starch, salt, ginger or ginger powder. Add water to the rice to cook the porridge. When it is almost cooked, add the marinated pork liver and green vegetables. Cook for a few more times. Add some chopped green onion before serving.