Fried liver
By VicentaLakin
i didn't like the liver, first of all, so my childhood memory didn't have the liver in it, and then i heard that the liver was of high nutritional value, and someone tried to cook for me, but it didn't taste too good, but it didn't taste too good, too old, turned over the fridge this weekend, found that there were a couple of pork livers in the fridge, then made it today and showed someone what to do with the liver
Recipe Recommendations
- pig liver 1 pair
- Erjingtiao of 3
- millet spicy of 5
- vegetable oil appropriate amount
- high-alcohol liquor appropriate amount
- salt appropriate amount
- dried chili appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- medium spice
- fried
- ten minutes
- senior
Steps for Fried liver
1
(a) Food: liver, two bars, millet
2
(a) The liver of the pig is washed, sliced with fresh water for a bit, and the asphalt is extracted; a suitable amount of high white wine, salt, pepper powder is drawn, and a pickle is prepared for a minute; two swirling and millet is washed with a kitchen scissors and slashed; and dry peppers are also cut in an ointment and pretense is prepared
3
(b) The pouring of appropriate amounts of water, high levels of white wine, and the burning of salt
4
(b) Pumping the liver into the water and observing the colouring of the liver ' s surfaces, immediately extracting it and drying it
5
(b) Hot in the frying pan and another in the appropriate amount of vegetable oil
6
I'll put it in the soy sauce
7
Put them in dry peppers, and the peppers continue to make spices
8
Put it in the liver
9
(b) Transferred to adequate capacity and flatted
10
Put it in two bars, and rice is cooked
11
(b) Transfer of suitable salt, flat fire and fire
12
Load up, get to the table。Fried liver Make Tips
1. When blanching the pork liver, remove it immediately once it changes color and rinse it thoroughly.
2. When stir-frying the pork liver, use high heat and cook quickly.
3. Since both Pixian bean paste and light soy sauce are salty, reduce the amount of salt added at the end accordingly.