Fried liver

By VicentaLakin

Fried liver
The nutritional value of liver is several times greater than that of pork, and although cholesterol is high, it is extremely good for the body to eat once in a while. Like blood. Like sight. - That's the right reason for eating liver. It's so hot

Recipe Recommendations

  • pig liver 250g
  • cooking wine appropriate amount
  • pepper appropriate amount
  • soy sauce appropriate amount
  • green Red pepper
  • starch appropriate amount
  • onion half a
  • bean paste a spoonful
  • Jiang
  • spiced powder appropriate amount
  • garlic appropriate amount

Steps for Fried liver

  • Make Fried liver step 0
    1
    The liver is washed with blood and immersed with salt water for at least 30 minutes。
  • Make Fried liver step 1
    2
    Sliced into pieces, cold water several times。
  • Make Fried liver step 2
    3
    Boiled moisture, with appropriate amounts of oil, raw, wine, pepper powder, vanilla and starch, evenly mixed with hands. Pickled for at least 20 minutes. (Can be put in a freezer, taste better. I'm not sure
  • Make Fried liver step 3
    4
    Prepare ingredients: green chili and onions。
  • Make Fried liver step 4
    5
    Get garlic and ginger, back up。
  • Make Fried liver step 5
    6
    Hot pot oil, next spoon of soy sauce。
  • Make Fried liver step 6
    7
    Splendid garlic and ginger。
  • Make Fried liver step 7
    8
    Fire. Add onions, green chili, and turn to chili microsoft. About 30 seconds to 1 minute。
  • Make Fried liver step 8
    9
    Joined the liver, turned it up fast till the color turned white。
  • Make Fried liver step 9
    10
    Scrambled as shown, with a little salt and chicken. Fire a few to even。
  • Make Fried liver step 10
    11
    Turn off the fire. Cover the lid for 30 seconds. I'll get a pot
  • Make Fried liver step 11
    12
    It's full of fragrance
  • Make Fried liver step 12
    13
    Enjoy

    • Fried liver Make Tips

    1. TO BUBBLE THE LIVER WITH SALT WATER FOR 30 MINUTES, TO BUBBLE OUT THE BLOOD IN IT, TO WASH IT CLEAN, TO SLICE IT INTO SLICES, AND TO PASS COLD WATER SEVERAL TIMES, SO THAT IT CAN TASTE GOOD. THE LIVER IS QUICKLY RIPE, AND THE OLD LIVER IS HARD AND DRY. SO I DON'T SUGGEST BURNING WATER. STRAIGHT FIRE ON IT. 3. THE FINAL SALT IS ADDED AT A DISCRETIONARY LEVEL, SINCE THE RAW GRAVY AND THE INITIAL BEAN BEAN BEAN BEAN SAUCE ARE SALTY. FRIENDS WITHOUT A LID CAN BE FIRED FOR A WHILE. YOU MUST EAT WELL-FED LIVER, HALF-BAKED IS BAD FOR YOUR HEALTH. PS! I ONLY SPENT HALF OF THE PAPRIKA AND LIVER, AS SHOWN. I DIDN'T NEED THAT MUCH ALONE. I LEFT HALF OF IT IN THE FRIDGE FOR DINNER

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