I've always done it
By VicentaLakin
Even though it is close to mid-fall, it is still very bright, and it is not beautiful to be in the heat of the sun, and all the unpleasant things are eaten by a house full of fire. Especially since mid-autumn and late-night time differentials are about to change a lot of livers for people in front of us who can't see a little too much in the dark
Recipe Recommendations
- garlic 500G
- pig liver 350g
- green Red pepper of 2
- Jiang
- garlic appropriate amount
- edible salt appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- pepper oil appropriate amount
Steps for I've always done it
1
Garlic cut。
2
Piggy liver slices。
3
Cream peppers cut their own favorite shape。
4
Ginger garlic and dry peppers and platinum fragrance。
5
I'll turn the liver and add garlic。I've always done it Make Tips
It's not too late to get out of the water, but it's done when the pig's liver gets a little salt and a little wine to make a couple of minutes later。