Pepper onions blow up the liver
By VicentaLakin
The family's little friends are particularly fond of pork liver, so they cook it often, but it's important to note that liver is the largest poison in the pig's body and that treatment is important, that the liver bought is not rushing into cooking, that it is washed repeatedly with fresh water, that it is immersed in water for 30 minutes, that it is immersed in draught and sliced; and that a little vinegar is added to the cooking process so that the fried liver doesn't taste stingy. It's a good trick. Try it。
Recipe Recommendations
- pig liver 1 small piece
- Hangzhou pepper 150 grams
- onion one
- Jiang
- cooking wine 2 tablespoons
- vinegar 2 tablespoons
- starch 1 scoop
- soy sauce 1 scoop
- oil appropriate amount
- salt appropriate amount
- garlic appropriate amount
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for Pepper onions blow up the liver
1
Preparation of materials
2
The liver is placed in the bowl, with a proper amount of salt, starch, wine and a proper quantity of vinegar, and a smooth mix of it
3
(a) A bowl of juice: the ginger garlic is put in and added to the starch, the wine, the raw, the salt, the vinegar and a small amount of water, so that it is even
4
(b) A boiler of water, which can be recovered when the salted liver is burned into it
5
Hot pots of cool oil, put onion wire in and fry
6
The scent of onion silk comes out and it's put in the peppers, and it's fried
7
(a) Turned peppers into color and poured them into the birch
8
And when the fire is even, pour it into the juice, and when they are evenly coated with the juice, they can come out of the pan。
9
Here we go。Pepper onions blow up the liver Make Tips
The liver of a pig is hot, so the juice is ready in advance; 2. The liver of a pig is salted in advance, so vinegar helps the liver with the odor; it is hotened in the open water and can be picked up when the color changes; so that it is not skimmed and less oil is healthier; and 3. The bowl of water is not easily filled with too much water to prevent the liver from getting too old, but all the foods can be covered in a smooth bowl of juice。