It's always the home
By VicentaLakin
Recipe Recommendations
- pig liver 400 grams
- cucumber 50 grams
- black fungus 50 grams
- red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- cornflour appropriate amount
- white sugar appropriate amount
- mature vinegar appropriate amount
- white vinegar appropriate amount
- chili sauce appropriate amount
- pepper appropriate amount
- slightly spicy
- sneak
- three-quarters of an hour
- simple
Steps for It's always the home
1
A little vinegar in the water, and immersing the liver for more than half an hour。
2
Good pork liver slices。
3
A small amount of vinegar and sugar, a moderate amount of biomass。
4
Get the black mollusks, cucumber slices, garlic slices, ginger slices, peppers, onions。
5
More oil under the frying pan and pour into the liver。
6
It's a big deal。
7
It's full of onions, garlic chips and peppers。
8
The right amount of chili makes red oil。
9
Pour in good pork liver。
10
And then cucumber chips and black wood。
11
Subsistence salt。
12
Get in a little raw。
13
Down on the sides。
14
Put pepper on the pot。It's always the home Make Tips
1. Pig liver must be soaked before frying, because pig liver is the largest poison transfer station and detoxification organ in the pig body. If various toxic substances in the liver are not discharged completely or the detoxification function is reduced, toxic substances will remain.
2. Don't blindly seek tenderness when eating pork liver. If you are afraid that it will not be cooked, you can add a little water and cover it and simmer it.
2. Don't blindly seek tenderness when eating pork liver. If you are afraid that it will not be cooked, you can add a little water and cover it and simmer it.