Paprika popper liver
By VicentaLakin
Today's "breeding pork liver" is a home-made meal designed for white collar sizes. Instead of following the traditional way, it is boiled to half-cooked with boiling water, which is healthier, but can also remove the odor. Finally, a small amount of oil is added, which makes the liver smooth, fresh, and cozy, and the paprika tastes delicious。
Recipe Recommendations
- pig liver 200 grams
- green pepper of 4
- black fungus appropriate amount
- garlic appropriate amount
- ginger slices appropriate amount
- cornflour appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- oil and salt appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Paprika popper liver
1
Prepare raw materials
2
(b) Add appropriate amounts of powder, salt, wine, and evenly mixed salt to the liver of the pig, which is cut thin
3
(b) Pre-positioning of bowl juices: garlic chips, ginger chips, powder, salt, wine, pepper powder, raw and vinegar matching
4
(b) A boiler of water, which is boiled in black wood for two minutes
5
The water that passes through the black moor is once again running down into the pickled liver
6
(b) Scatter with chopsticks and turn off the fire so that it can be burned in the water for one or two minutes
7
Burn the pot, put it in a proper quantity of oil, and flip the liver
8
And then I'm going to go to Black Muir with the peppers
9
Go down to the ready bowl of juice, double-fried, just a fire
10
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