Fried liver
By VicentaLakin
Pickles and pork livers are more delicious, and they are less expensive for fat foods. And don't eat your liver in the summer
Recipe Recommendations
- pig liver art. 1
- pickled ginger 2 blocks
- pickled pepper of 3
- Blood skin vegetable appropriate amount
- garlic sprouts appropriate amount
- salt 1 scoop
- MSG 1 scoop
- hot and sour
- fried
- half an hour
- ordinary
Steps for Fried liver
1
Pork
2
Slash, slash, slash, slash
3
Slice into pieces
4
The liver washes out the blood water, and the water is contained in the water. Powder, little salt, 13 pickles
5
Clean up the blood
6
Ginger and peppers and cheese
7
Oil in the pot
8
Put it in the ginger and peppers
9
It's a fire in the liver
10
You put it in the blood, you put it in the liver twice
11
It's a little bit of garlicFried liver Make Tips
I have to say, Sichuan people really know how to eat; they are particular even about home-style stir-fries. If the pork liver is stir-fried until it's overcooked, everyone says it tastes bad. I never ate pork liver at home when I was a child—alright! I've learned to be picky too and prefer it tender.