Pelican carrots for pork

Recipe Recommendations

• pig liver appropriate amount
• pepper a
• carrots a
• garlic 4-merous
• vegetable oil appropriate amount
• starch a small spoonful
• cooking wine a little
• salt appropriate amount
• soy sauce a little

• salty and fresh
• fried
• ten minutes
• ordinary

Steps for Pelican carrots for pork

1

A large piece of liver, broken into smaller strips; you can leave it clean, wash it before you slip the knife, and then dry it with paper in the kitchen

2

Cutting into thin slices, because when it heats up, the liver slices will shrink a little thicker

3

Scrubbed liver blades are washed twice or three times with fresh water, with light hands, to remove excess residues and toxins, with a small amount of salt, a small spoon of starch, wine, and pick up for about 15 minutes

4

When you pick up the gravy, you take care of the gravy; a pepper, a carrot, clean up, scratch the skin

5

The peppers go to the seeds, they cut into the eye, and the carrots cut into the elephants about the size of the peppers. Snippets

6

Slap the garlic and cut it to the end

7

A little oil in the frying pan, half a minute for carrots

8

Then we'll put the peppers in the pot, we'll have a little salt, and then we'll be ready

9

You can pour a little bit more oil into the pot. Open

10

When all the liver changes color, a little bit of soy sauce goes in, because a little bit of salt is already in the pickle, so it's up here to decide whether to add salt

11

When you're in the pig's liver, you're going back to the pot with your fried carrots and peppers, you're going back to the pot, you're going down with your garlic, and you're going to mix it up. Fire

12

Smells good

Pelican carrots for pork Make Tips

Recipe Categories

• hot dishes
• home cooking
• Elderly recipes
• Spring recipes
• banquet dishes