He's got a point

By VicentaLakin

He's got a point

Recipe Recommendations

  • pig liver 1 block
  • lettuce half a
  • red pepper one
  • onion appropriate amount
  • oyster sauce appropriate amount
  • starch appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • oil and salt appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for He's got a point

  • Make He
    1
    Prepare all materials in pieces
  • Make He
    2
    (a) The liver is mixed with a proper amount of salt, starch, wine, and a smooth mix
  • Make He
    3
    (b) To mix salt, starch, wine, soy sauce, platinum oil and an appropriate quantity of water, and to make a spare bowl of juice
  • Make He
    4
    (b) The filling of the pot with a proper quantity of oil, and the pouring of salted liver, and the cutting of chopsticks
  • Make He
    5
    When the liver changes, it is taken out, and the platinum and pepper are poured in, and the spoon is poured on the vegetables, and repeated
  • Make He
    6
    And leave a little oil in the pot, and fall down on a piece of garlic
  • Make He
    7
    (b) Rewinding all materials and continuing to fire once the scent has turned out
  • Make He
    8
    Put it in the juice ready
  • Make He
    9
    It'll just boil and evenly boil。

    • He's got a point Make Tips

    1. Cut the pork liver into thin slices. If you find it difficult to cut, freeze it first to slightly set the texture, which makes it much easier to slice. Marinate the sliced liver with salt, cooking wine, and starch, then fry it in the pan briefly. Don't fry the liver for too long; remove it as soon as it changes color slightly. Place the vegetables on top of the liver and drizzle hot oil over them a few times. 2. Prepare the sauce: Combine salt, starch, soy sauce, cooking wine, oyster sauce, and an appropriate amount of water in a bowl and mix well. (The color of the finished dish looks a bit dark; next time I will use light soy sauce, which should be better). 3. When stir-frying the pork liver, first sauté the scallions, ginger, and garlic. Add the liver and vegetables just out of the oil and stir-fry. Pour in the prepared sauce, bring it to a boil, stir evenly, and turn off the heat. Do not stir-fry for too long, or the liver will easily become tough.

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