Rice with pickled pepper and pork liver
By ShanelZulauf
Ingredients: bean paste,salt,celery,green pepper,onion,pig liver,MSG,pepper,cooking wine,starch,garlic,wild mountain Pepper,cumin,pickled ginger,green pepper,pickled sea pepper
Recipe Recommendations
- pig liver appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- celery appropriate amount
- bean paste appropriate amount
- pickled sea pepper appropriate amount
- pickled ginger appropriate amount
- wild mountain Pepper appropriate amount
- cumin appropriate amount
- green pepper appropriate amount
- garlic appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for Rice with pickled pepper and pork liver
1
Slice pork liver to wash off blood, marinate with salt, cooking wine, and starch for about ten minutes.
2
Cut celery into small pieces, onion into small pieces, and shredded green pepper.
3
Slice soaked sea peppers into thick strips, slice soaked ginger, slice garlic, and cut wild mountain peppers.
4
Heat the oil in a hot pot and stir fry the bean paste to produce red oil. Add sea pepper, ginger, wild mountain pepper, cumin, green pepper, and garlic to stir fry to produce aroma.
5
Stir fry the liver slices over high heat until they change color, add the onion slices and stir fry for a while.
6
Add celery and green pepper and stir fry for a while, add a little MSG and salt to taste.