Braised pork liver is matched with these three treasures, and then further processed with these three treasures. The sauce is delicious, and people can eat it on the next floor.

I bought a piece of pork liver the other day. After returning home, marinate with braised beef soup and make braised pork liver. It tastes great! After eating it twice, there was still a small piece left, so I simply used it to change the pattern, and after further processing, I changed my taste in another way, which made my family feel refreshed, stimulated my family's taste buds, greatly increased my family's appetite, added some colors to the dining table, and decorated a touch of red for the cold winter, and it was not in vain.

How to reprocess the marinated pig liver? The method is very simple, as long as it is matched with three treasures: garlic seedlings, peppers and Pixian watercress, the taste will be made to a higher level.

Stir-fried pork liver in sauce

Ingredients: stewed pork liver, garlic sprout and pepper.

Accessories: ginger, Pixian watercress, soy sauce, black pepper, sugar, cooking wine and salt.

Cooking process:

1. Wash and chop ginger, wash and remove the pedicels of pepper, and split into small pieces from the middle. Each garlic seedling is split in half with a diagonal knife for later use.

Second, take a piece of braised pork liver and put it on a plate for later use.

Third, burn oil in the pot to saute ginger and garlic seedlings, and add pepper to stir fry.

Fourth, put the garlic and pepper back to the pot, then put a spoonful of Pixian watercress, and stir-fry Pixian watercress in oil.

5. Then add spare pork liver, add cooking wine, sugar, black pepper and soy sauce, stir-fry to taste, and then add appropriate amount of salt and take out the pot.

Conclusion:

Fried pork liver with sauce is delicious. Eating in a different way, changing the taste, is like changing the mood. Happy mood, great appetite, happy people who eat, happy people who cook, kill two birds with one stone.

Cooking seems simple, but it's not. People who cook can have a sense of ceremony, so that people who eat can have a sense of ceremony and satisfaction. That's really not easy. They are usually experts and chefs.