Winter bamboo shoots smooth liver tip
Winter bamboo shoots and liver tips are the best liver tips I have ever tasted. The reason for making this dish should be traced back to the Dragon Boat Festival. On the afternoon of the second day of the Dragon Boat Festival holiday, my husband and I went out for a walk, and unknowingly it was time for dinner. The weather in Beijing in the evening is still so sunny, not at all like 6 o'clock, but what should we eat? I want to eat Xinjiang food but I feel a bit far away. I don't want to walk, so I'm tired. Finally, I decided to identify another restaurant near my home: Beijing Chaohou. The identification result: The taste of chaos was not very good, much worse than the taste of chaos in the small shop, and the price was several times more expensive. But I didn't expect their winter bamboo shoots and liver tips to be so delicious that I have fallen in love with it since then, and there has been a delicious food at home-winter bamboo shoots and liver tips.
Recipe Recommendations
- pig liver appropriate amount
- winter bamboo shoots appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- black fungus appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- broth appropriate amount
- sweet and sour
- sneak
- an hour
- ordinary
Steps for Winter bamboo shoots smooth liver tip
1
cleaning pig liver, cutting into 4-6 pieces according to its size, soaking in water for about 1 hour to eliminate residual blood and toxin; cleaning before cooking, cutting into thin slices, then putting into a net basket, washing under tap water, and drying;
2
Mix sauce: Mix appropriate amount of soy sauce, chicken essence, refined salt, white sugar, cooking wine, stock (or water), and starch and mix into sauce;
3
Wash and slice the winter bamboo shoots, carrots, and cucumbers (the winter bamboo shoots must be preserved to taste delicious); soak the dried black fungus in advance, remove impurities on the head, and break it into small pieces; chop the garlic and ginger for later use;
4
Heat the oil in a hot pan, add minced garlic and minced ginger and saute until fragrant;
5
Add the pork liver to lubricate it, change color and remove it to control the oil for later use;(The oil should be more than usual for frying, and the oil temperature should be higher, so that the fried pork liver will be fragrant and tender!)
6
Wash the pan, heat the oil, add minced garlic and saute until fragrant, first add black fungus and stir fry;
7
Then add winter bamboo shoots and carrots and stir fry for 2 minutes;
8
Add the cucumber slices and continue to stir for 1 minute;
9
Add the previously stir-fried liver tips and stir fry quickly, pour in the sauce, stir the stir-fried spoon, sprinkle with sesame oil and stir well, and serve on a plate. This dish has a strong color, tender and smooth color, and is sour with pickled winter bamboo shoots. It is really appetizing and delicious. It is also an absolute choice for the meal. I hope everyone will like it too.Winter bamboo shoots smooth liver tip Make Tips
[Jing Chu's Warm Tips]: 1. Pork liver is very rich in vitamins and is highly effective for anemia, improving vision, and anti-aging. It is suitable for both the elderly and children. However, organ meats must be eaten in moderation; one should not overindulge just because they are nutritious. Eating it every now and then is sufficient; 2. The liver is the body's largest transfer station for toxins and detoxification organ, so do not rush to cook fresh pork liver immediately after purchase. It should be placed in a basin and soaked for 1 to 2 hours to remove residual blood. Ensure the water completely submerges the pork liver. If cooking in a hurry, cut the liver into 4 to 6 pieces depending on its size, rinse under running water for 10 minutes, and then soak in water for 30 minutes; 3. Do not seek extreme tenderness when stir-frying pork liver; otherwise, it will not effectively remove toxins or kill bacteria and parasite eggs. Therefore, the cooking time should not be too short. It should be stir-fried over high heat for at least 5 minutes until the liver turns completely greyish-brown with no visible blood streaks; 4. For treating anemia, it is best paired with spinach; 5. People suffering from high blood pressure, coronary heart disease, obesity, and high blood lipids should avoid eating pork liver due to its high cholesterol content. Do not eat pork liver that is diseased, discolored, or has nodules. [Food Incompatibilities]: Pork liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybeans, tofu, quail meat, or pheasant; it is unsuitable to be eaten with bean sprouts, chili peppers, edamame, hawthorn, and other foods rich in Vitamin C; animal liver should not be eaten with drugs such as Vitamin C, anticoagulants, Levodopa, Pargyline, and Phenelzine.