Ganjian
Ingredients: cucumber,carrots,goat liver,vegetable oil,MSG,pepper,white sugar,cooking wine,balsamic vinegar,soy sauce,water fungus,cornflour,oyster sauce,refined salt
Recipe Recommendations
- goat liver 400 grams
- water fungus 70 grams
- carrots half a
- cucumber 1/3 root
- vegetable oil 150 ml
- oyster sauce 1/2 tablespoon
- soy sauce 2 tablespoons
- balsamic vinegar 1 tablespoon
- white sugar 1/2 tablespoon
- cooking wine 1 tablespoon
- pepper 1/2 tablespoon
- MSG 1/2 tablespoon
- refined salt 1 tablespoon
- cornflour appropriate amount
- salty and fresh
- sneak
- ten minutes
- simple
Steps for Ganjian
1
400 grams of fresh sheep liver, 1/2 carrot, 70 grams of water-grown fungus, 1/3 cucumber, and the right amount of onions, ginger and garlic.
2
Wash the sheep liver repeatedly under tap water for 2-3 minutes.
3
Add clear water into the basin, add 1/2 tablespoon of refined salt, mix well, add sheep liver and soak for 30 minutes.
4
Use the time spent soaking the sheep liver to tidy up the ingredients: Wash the cucumber and cut into diamond-shaped slices. Peel and wash the carrots, cut into diamond-shaped slices, blanch in water and cool. Tear the fungus into small pieces by hand, blanch it in water and cool it, shred the green onions and ginger, and slice the garlic cloves.
5
Rinse the soaked sheep liver with water again, control the water content, and cut into 0.2 cm slices.
6
Put the sheep liver slices into the plate, add appropriate amount of cooking wine, refined salt, pepper and corn flour, grab well, size, and pickle for 5 minutes.
7
Mix the juice into the bowl: Put 1/2 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1/2 tablespoon of balsamic vinegar, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of sugar and 1/4 tablespoon of refined salt into the bowl, and mix well with water starch. Set aside.
8
Clean the pan and set on heat, add 150 ml of vegetable oil.
9
When the oil temperature rises to 4- 50% heat, add in the prepared sheep liver slices.
10
Use chopsticks to quickly divide the sheep liver slices.
11
When the sheep liver slices change color, turn off the heat when they reach 6-7 maturity.
12
Pour into the fence and drain off the remaining oil.
13
Leave a small amount of vegetable oil in the pan and heat it up. Add in the onion, shredded ginger and garlic slices to saute the pan until fragrant.
14
Pour in the bowl of juice.
15
Stir with a spoon and see that the sauce is thin and thick, pour in the clear oil.
16
Add in the main ingredients and ingredients and stir quickly until the sauce is evenly wrapped on the ingredients.
17
The plates are loaded and served. The sauce is bright, and the sheep liver is soft, smooth and crispy.Ganjian Make Tips
After the sheep liver is washed, the time must be soaked in light salt water for 30 minutes, so that the odor can be effectively removed and sterilized; the sheep liver must be cut to the same thickness, and use raw flour to grasp the paste after seasoning. The oil temperature should not exceed 50% heat when rowing oil. The sheep liver must be quickly cooked to 6-7 ripe and taken out of the pan to ensure the crispy and tender nature of the sheep liver.