The liver and spinach
By VicentaLakin
# Tasty early spring #
Recipe Recommendations
- Fresh pork liver 300g
- spinach 150g
- green onions a
- Jiang a small piece
- garlic three-petaled
- dried chili second
- refined salt 2g
- yipin Xian 5g
- pepper 1g
- cooking wine 5g
- white sugar 3g
- rice vinegar 2g
- corn starch appropriate amount
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for The liver and spinach
1
First, the liver is purified, then the liver is strung directly to a depth of 3/4 and the bottom is connected, then the slash is slashed to the same depth and turns into a cross cleaver。
2
Turn it over and cut it into small pieces, with a little bit of salt, a little bit of wine and a little bit of oil。
3
Squirty spinach, roll it in the open water. Don't burn it。
4
Scratch it。
5
The sauce, the sauce, is evened in the bowl, and the proper amount of clean water is evenly mixed。
6
When the oil is boiled, 50% hot, it is fried in the liver, which is essentially ripe and cannot be taken long enough to avoid incipient。
7
Come on in the pot, get in the ginger and pepper。
8
We're going to have to get the liver fried。
9
Go down to spinach, get a bowl of juice, and have a squirm。
10
The finished product。