Sour gravy

By VicentaLakin

Sour gravy
Mimi's father always said that children eat more livers and sometimes buy more prepared food, but the little ones don't show face, don't buy, or don't eat. It's good for the sour gravy today. My daughter ate a lot. It's a nice knife, too. My mom cut the liver thin, slipped the oil and came back to the pot. It's supposed to be better with mints or cilantro or roller or onions or peppers! The main thing is the liver. We can change the food

Recipe Recommendations

  • pig liver appropriate amount
  • sauerkraut appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • starch appropriate amount
  • Jiang appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for Sour gravy

  • Make Sour gravy step 0
    1
    Material Chart
  • Make Sour gravy step 1
    2
    Add wine to the pork liver。
  • Make Sour gravy step 2
    3
    I'll give you the right amount。
  • Make Sour gravy step 3
    4
    Sour cut, garlic cut, onions cut, ginger cut。
  • Make Sour gravy step 4
    5
    I'm going to have to put starch in the salted liver。
  • Make Sour gravy step 5
    6
    Fried boiler oil, 50% hot。
  • Make Sour gravy step 6
    7
    Pour in the pickled liver butter。
  • Make Sour gravy step 7
    8
    All colored out。
  • Make Sour gravy step 8
    9
    The bottom oil in the pot, the greasy fragrance。
  • Make Sour gravy step 9
    10
    Scrambling。
  • Make Sour gravy step 10
    11
    You'll get your fried liver back in the pot。
  • Make Sour gravy step 11
    12
    Salin, if you like, chicken or smelt。
  • Make Sour gravy step 12
    13
    Make a bowl of starch. This can be ready。
  • Make Sour gravy step 13
    14
    ♪ When you're ticking ♪

    • Sour gravy Make Tips

    1. Sauerkraut is very salty, so the salt should be adjusted appropriately.
    2. When marinating the liver, there is no need to add salt, just cooking wine and light soy sauce.
    3. It is necessary to grab some powder to maintain the tender taste of the liver.
    4. Make the lubricating oil quickly and leave it out of the pan when it changes color. Return to the pan to season quickly to keep the liver dry after frying.

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