He's got a point

By VicentaLakin

He's got a point
THE LIVER IS RICH IN VITAMIN A, AND FREQUENT CONSUMPTION IS GOOD FOR THE EYES. WITH A LITTLE CUCUMBER SLICE, IT'S MORE FRAGRANCE. THE NINE-THREE NON-MODIFIED SUNFLOWER OIL MAKES THIS GRAFT CLEAR。

Recipe Recommendations

  • pig liver a
  • cucumber a
  • Jiusan non-genetically modified sunflower oil 30 grams
  • green onion a little
  • ginger slices appropriate amount
  • oyster sauce 30 grams
  • soy sauce 20 grams
  • cooking wine a little
  • starch a small spoonful
  • salt a little

Steps for He's got a point

  • Make He
    1
    Pork liver wash
  • Make He
    2
    Sliced into little pieces about three millimeters
  • Make He
    3
    cucumber slice
  • Make He
    4
    Scratch the liver with fresh water, then dry the water with a little wine, starch, and grab it
  • Make He
    5
    In the frying pan, it's a 933 sunflower seed oil
  • Make He
    6
    Put it in the liver tablet, turn it up
  • Make He
    7
    I'm going to pour some ointment, soy sauce, ginger chips, and I'm going to get my liver cooked
  • Make He
    8
    Falling into cucumber tablets, adding salt to your tastes, making a few boils
  • Make He
    9
    The liver is so tender
  • Make He
    10
    The cucumbers are so good

    • He's got a point Make Tips

    Slice the pork liver thinly so it cooks more quickly; rinse the sliced liver once with clean water to remove excess blood and impurities, which makes it stir-fry better; add a little starch to make the liver more tender and help it hold the flavor. I used warm oil, which prevents the liver slices from sticking together or to the pan, and also keeps the liver tender.

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