Ganjian

By CristopherWilliamson

Ganjian
Pig liver is one of the common blood-enriching foods. It is rich in iron, zinc, selenium, folic acid, niacin and vitamins A, B2, B6 and other nutrients. It also provides heme iron (the content is as high as 22.6 mg per 100 grams of liver) and cysteine, which promotes iron absorption.

Recipe Recommendations

  • pig liver appropriate amount
  • Red and yellow pepper appropriate amount
  • cucumber appropriate amount
  • fungus appropriate amount
  • water starch appropriate amount
  • salt appropriate amount
  • edible oil appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • soy sauce appropriate amount

Steps for Ganjian

  • Make step 0
    1
    Ingredients: pig liver, red and yellow pepper, cucumber, fungus seasoning: water starch, salt, edible oil, onion, ginger, soy sauce
  • Make step 1
    2
    Wash the pig liver and cut it into thin slices, add cooking wine, water starch, and a little salt and mix well, then pour in cooking oil and mix well, and marinate for 30 minutes.
  • Make step 2
    3
    Wash and soak the fungus in warm water; cut red and yellow pepper into slices, slice cucumber; slice onion and ginger for later use.
  • Make step 3
    4
    Heat the pan to warm the oil until the liver is smooth and cooked, and pour the liver into a bowl.
  • Make step 4
    5
    Leave the base oil in the pan and stir-fry the chives and ginger.
  • Make step 5
    6
    Add red and yellow pepper and fungus and stir-fry.
  • Make step 6
    7
    Pour in the cucumber and stir fry a few times.
  • Make step 7
    8
    Pour in the pork liver and stir-fry, add a little salt and soy sauce to taste.
  • Make step 8
    9
    Quickly pour in the water starch, and immediately stir the paste into a film and take it out of the pan.
  • Make step 9
    10
    Characteristics: Strong flavor, fresh aroma.
  • Make step 10
    11
    Characteristics: Strong flavor, fresh aroma.

    • Ganjian Make Tips

    1. Stir-fried pork liver should not be too tender. Parasites, bacteria, and toxic substances may remain inside the pork liver. It must be thoroughly cooked when eating; do not eat sautéed liver tips that are stir-fried to be overly tender just for the sake of texture. 2. Pork liver should be soaked repeatedly in clean water before cooking. The liver is the largest transit hub for toxins and the detoxification organ in the body. Toxic metabolic products from the pig and certain toxic substances mixed into the feed gather in the liver. After the liver detoxifies these substances, they are excreted through the kidneys in the urine. If the liver fails to completely expel the toxins or if its detoxification function declines, some toxic substances will remain in the liver. Therefore, before cooking, the pork liver should be soaked repeatedly in clean water for two or three hours to remove any remaining toxic substances.

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