Lao Gan Ma Buasted Pig Run

Recipe Recommendations

• Frozen liver
• pepper
• onion 1/2
• garlic 3-4 grain
• Jiang 6-8 sheet
• dried chili in 1
• Laoganma soy sauce 1 full tablespoon
• pepper appropriate amount
• sugar appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• brandy appropriate amount

• medium spice
• explosion
• an hour
• ordinary

Steps for Lao Gan Ma Buasted Pig Run

1

First defrost the pork liver. The product is in slices. Just cut the large pieces into smaller slices. Then add 1 teaspoon of brandy, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to marinate;

2

Cut the peppers and onions into pieces, cut several slices of ginger, and cut slices of garlic;

3

It still looks watery after marinating. You must definitely blanch it with water. Open the pan and heat it well. Add 2 slices of ginger and sprinkle with a little pepper powder. Bring the water and pour it into the pork liver. After the water boils, pick it up and rinse it with water. If you buy it fresh, you don't have to blanch it with water;

4

Remove the pan, add dried peppers and Laoganma hot sauce, and slowly heat to force out the fragrance and color. Then turn on high heat and add ginger and garlic slices to burst out the fragrance; 5. Pour in the blanched pork liver and take it a few times;

5

Pour in the blanched pork liver and take it a few times;

6

Add onions and red and yellow peppers, stir fry for a few times, add salt and sugar, sprinkle with a little pepper, slowly pour 1 teaspoon of light soy sauce and 2 teaspoons of brandy along the edge of the pan, and serve evenly.

Lao Gan Ma Buasted Pig Run Make Tips

Recipe Categories

• hot dishes
• home cooking
• Autumn recipes
• Winter recipes