Jealousy liver

By VicentaLakin

Jealousy liver
Sugar vinegar ribs, sugar vinegar eggplants, sugar vinegar fish, sugar ridges, sugar and garlic ... are those who have not eaten sugar and pork. Well, it's also the first time that the cabbage is eating sugared pork livers, and it's either hot or green. For the first time ever, the sweetly vinegar liver. Sugar vinegar is actually one of the spices of cooking, because sweet acid is moderate, it's soft, it's fresh, it's delicious. The liver is rich in nutrients and has a nutritional health function and is one of the ideal supplements. The liver, as an important detoxification organ, is often also a place where toxins and pesticides tend to accumulate. Therefore, the consumption of liver needs to be seen both in its therapeutic effects and in its sanitary operation. How food can be eaten now, healthier, more scientific and more rational, is the constant pursuit of every life-loving nation。

Recipe Recommendations

  • pig liver 200g
  • starch 15g
  • pea sprouts 20g
  • green pepper 1 piece
  • garlic 5g
  • laojiang 5g
  • baoning vinegar 20g
  • mature vinegar 10g
  • soy sauce 10g
  • white sugar 15g
  • cooking wine 5g
  • salt 3g
  • onion a

Steps for Jealousy liver

  • 1
    Preparing raw materials in advance: Boar livers for fresh colours, purple liver colours, glitter colours, no water bubbles on the surface, flexible hand contact
  • 2
    Scratch the liver into triangles, wash it with running water for three to five minutes, and immerse it with 10 minutes of blood: the liver is an important detoxification organ on the pig's body, which, in addition to understanding the poison, can also result in the accumulation of pesticides and toxins. To remove residues from the liver of the pig, it is recommended to wash it several times
  • 3
    Slurps the wine, salt, starch code for the immersed liver
  • 4
    I'll put the vinegar, the bellows, the sugars, the salt, the sauce, the starch, and the custards: the bellows in the sugar bellies, the vinegars in the liver, the sweetness of the bellies, and the taste of the bellies
  • 5
    Cut the peppers into blades
  • 6
    It's a cut
  • 7
    Chon, garlic cut to work
  • 8
    It's hot, it's hot, it's hot, it's hot
  • 9
    And then you're going to fall into the liver and you're going to die with a fire
  • 10
    Two, three quick rolls of pepper
  • 11
    And then we'll pour in the fine-tuned juice
  • 12
    And finally, the onions, the peas, they're a couple of times hotter
  • 13
    It's the end of the line, and it's the beginning and end of a bowl of sour, sweet, sweet, sweet, sour liver. It's only half a minute. It's a lot of fire

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