Pork gravy
By VicentaLakin
In addition to haemorrhaging, the liver of the pig is fully protected. The mussels are soft, the liver is tender, and there's a little bit of sweetness with a pickle. It's the best way to fix liver。
Recipe Recommendations
- pig liver 250g
- Malabar spinach 1 kg
- Jiang appropriate amount
- garlic appropriate amount
- wolfberry appropriate amount
- rice wine appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
Steps for Pork gravy
1
Chrysin slices, pork liver slices made of edible oil, powder, rice wine, vinegar, salt balconies, spare
2
The musket is clean
3
Hot pots of cold oil
4
After pouring a small amount of water into the pot, it went down and burned
5
It's open, it's cooked with chopsticks under the liver, and it's almost ready to change
6
When you've got the liver, you'll get the eardrum
7
Sprayed salt, fried chickens bulging pansPork gravy Make Tips
1. Marinate the pork liver with cooking oil, cornstarch, rice wine, vinegar, and salt to prevent it from being fishy and to keep it from becoming too tough, ensuring a better texture. Be careful with the cooking time; do not overcook it, or it will not taste good. Generally, add the pork liver after the water boils. Once it changes color, cook for another 30 seconds or so (since I sliced it thinly, the time may vary depending on the situation), and then remove it.
2. Water shield is tender and cooks very easily. Put it in the pan, stir-fry until it turns green, then stir-fry for another 10 seconds or so, and it will be basically cooked. Do not let it turn yellow.