Fried liver slices with onion
By KirkMitchell
Douban is generally a must-use for hot liver and waist. Today, I teach everyone to use dried peppers to give off a good fragrance, and it is also very tender!
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Fried liver slices with onion
1
The ingredients for this dish are very simple. In order, slices of pork liver, slices of ginger, washed green onions, pepper powder, cumin powder, bean flour and vegetable oil, and soy sauce.
2
The liver slices need to be cut thin. It is recommended that you freeze them in the refrigerator for a while first to allow them to solidify, so that your nails can be pinched in. At this time, you can take it out and slice it with a knife, so that even thin slices can be easily cut out. (Tip: Wash the pork liver before freezing and remove the excess offal! Try to be a little dry when you put it in the refrigerator, otherwise it will be difficult to cut ice after it is frozen (○ o ○)
3
Let's start adding seasonings: a small spoonful of pepper powder and half a spoonful of cumin (Make sure you have less cumin!)
4
Add soy sauce (a large spoonful). The purpose of the soy sauce is to color it. The pork liver fried in this way is more appetizing and does not look like white meat ~~
5
Then add the juice made by adding water bean flour and wrapping it on the outside to prevent the liver from losing water quickly and becoming very old. It also tastes more tender
6
Let's deal with the onions. Cut the scallion part obliquely with the knife. Cut the leaves partially vertically
7
Cut the dried peppers in the middle
8
Bring to a boil the oil pan, add the ginger slices and scallion white parts and stir-fry until fragrant.
9
Pour in the dried pepper knots and add them to the heat.
10
Slide in the liver slices and stir fry quickly a few times.
11
Add the green part, stir fry it a few times, and take out of the pan ~\(丨 丨)/~ La La La
12
Finally, it comes out of the pot. (The key to frying pork liver must be stir-fried until it is just right. Generally, after you see it 70% cooked, it will be almost done after 7.8 seconds at most.) At the same time, pay attention. Don't use chopsticks and ingredients to cut the pork liver too thin. It's easy to poke it apart... It's better to stir it with your hands.