Except for eating Shacha noodles in Xiamen, I have never eaten anything similar to Shacha in other places, so I have no special deep memory of the taste of Shacha sauce, or even forgotten it. Once, I brought a bottle of shacha sauce while shopping at the mall, but I never used it for cooking. At the end of the year, my family killed local pigs and came here. There were some of everything from pig heads to internal organs to pig tails. Looking at the pig liver, which usually makes lean pork liver and egg soup, I suddenly got inspiration and took out shacha sauce to try it. The taste was actually not bad. I tasted the taste of shacha again. However, because the liver still has the taste of internal organs after all, it will have a certain impact on the original flavor of shacha tea. Make a pure Shacha noodle next time!
I remember watching a video once, Master Qu Hao said that it was not necessary to treat the blood of the liver too cleanly. Only when the liver with a little blood was fried would it be tender and tender. I think the taste of pig liver is far less sexy than pig kidneys, so I personally haven't done too much treatment on pig liver. Some people use milk to soak it, and some use ginger or cooking wine to pickle it. In fact, this is all according to personal preference! Do whatever you think is delicious! Don't be too rigid!
Sand tea pig liver
By AlexaWiza
Recipe Recommendations
- pig liver a
- eggs three
- green pepper one
- garlic appropriate amount
- ginger appropriate amount
- coriander appropriate amount
- red pepper one
- lard appropriate amount
- sand tea sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- senior
Steps for Sand tea pig liver
1
Prepare ingredients.
2
Remove the seeds and cut the green and red peppers into small pieces, beat the eggs, fold the coriander into long pieces, pat the garlic flat, slice the ginger, add salt to the pork liver, chicken essence, pepper powder, starch, and a little cooking wine. Grab well.
3
1 tablespoon of sand tea paste, dilute with a little water.
4
Add a little oil to the frying pan and stir-fry the green and red peppers until they are tender.
5
Then stir-fry the beaten eggs into egg drops.
6
Put green and red peppers and eggs in bowls for later use.
7
Put appropriate amount of lard in a frying pan, heat, smooth the liver until the surface changes color, add garlic and ginger slices and stir fry until fragrant.
8
Pour in the diluted shacha paste. Because the liver is already a little salty, and the shacha paste is also salty, do not add salt. You can decide depending on the situation.
9
Stir well and add in the frangipani, green and red peppers, and coriander.
10
Mix well slightly, add a little chicken essence and serve.