Liuganjian
By VicentaLakin
Recipe Recommendations
- pig liver appropriate amount
- green pepper appropriate amount
- fungus appropriate amount
- egg white appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
- salty and fresh
- sneak
- ten minutes
- ordinary
Steps for Liuganjian
1
The purchased pork liver is processed directly into slices at the butcher shop.
2
Rinse the purchased pork liver with running water for a while and soak it in clear water. (This step cannot be less than that, it can effectively remove the fishy smell of the liver)3
Control the soaked pig liver to dry, add cooking wine, pepper, a little salt, and egg white, grab well, and pickle for a while.
4
Break the soaked fungus into small flowers, cut the green peppers into slices, and chop the green onions, ginger and garlic into minced pieces. Set aside.
5
Use starch, chicken essence, soy sauce, cooking wine, and a little salt water to make a bowl of juice
6
Put oil in a frying pan, heat 70% of the oil, add pork liver, fry until red and fish out.
7
Oil control the fried liver for later use
8
Leave a little base oil in the frying pan, add green onions, ginger and minced garlic and saute until fragrant.
9
Cook in vinegar, add the fried pork liver, fungus, and green pepper in turn, stir fry a few times, then pour in the mixed bowl juice and stir fry over high heat.
10
Stir fry evenly, turn off the heat, and plate.