The liver and the waist are fried
By VicentaLakin
It's a real classic canonnaise. In Sichuan, there's always this dish, almost everyone does. And the characteristic of cooking is that the liver and the waist flower are still soft. And then he took a little bit of acid, and it smelts out of vinegar, and it smelts out of peppers and peppers, so it's easy to say the special appetizer。
Recipe Recommendations
- pig liver a
- pork loin a
- ginger a little
- pickled pepper a little
- celery second root
- fungus 10 flowers
- pickled ginger appropriate amount
- starch half a spoonful
- cooking wine half a spoonful
- salt a little
- white pepper a little
- soy sauce a little
- soy sauce half a spoonful
- oyster sauce half a spoonful
- chicken essence a little
- rapeseed oil a spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for The liver and the waist are fried
1
Cut fresh pigs into thin pieces. The pig's waist breaks through the middle and removes the white membrane inside. Sliced into a knife. Water and wine. Clean up. Add a little salt and white pepper, pick it up for 10 minutes。
2
And a little starch. Ten minutes。
3
Moose hair, torn to pieces。
4
Pepper, ginger. Cut. Celery. Celery cut, ginger slice。
5
Piggy liver and kidney flowers are put in raw and platinum oil. And a little old-fashioned. Put a little bit ofseed oil in, add a little bit of smoother。
6
Water starch and chicken condensation。
7
Hot pots of oil, peppers, ginger fragrances。
8
Let's put the liver and the waist on for a minute。
9
Put on, ginger and celery。
10
And the celery leaves shall be spilled。The liver and the waist are fried Make Tips
Less salt because pepper is salty。