Piggy liver
By VicentaLakin
There's a saying: food in China tastes like Sichuan. It's said that the greatest feature of the canal is not just the saliva and spicy, but the different tastes. The most common is chili, which is transformed by the smart hands of the Sichuan into two key elements of the cuisine. In my opinion, peppers are the second soul in the entire canyon system outside the soybean petals. The cuisine of pepper is a special feature of the cuisine, and the cuisine of pepper is a stylish Sichuan cuisine that integrates the sour spicy spic of pepper into the liver of the pig, except for the spicy but not spicy, sour and sour. It's very important to make the liver. Hot hot oil, hot short fried. One cent less is unknown, and another is old. It's kind of a martial arts fight, but it's a blood trap。
Recipe Recommendations
- pig liver a
- celery a little
- green onions a
- pickled pepper small amount
- pickled ginger appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper a teaspoon
- starch a spoonful
- bean paste a spoonful
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Piggy liver
1
Piggy livers are blistered for some time, and they are washed repeatedly, and their blood is removed and their excess water is poured out. With salt, wine, pepper powder, the liver is fast soaked until the liver slips into a thick water starch。2
Hot oil in the pot, and fresh ginger chips, and then red bean petals3
It's then a chili section, a blistering cauldron, and a sour fragrance when it's hot。4
Pork liver, fast-foiled fire, tanned liver。5
The celery section and the onion section are both flat and dead。6
Add raw smoke and then drop into the thiner water starch and get ready for the juice。