Traditional liver tip, home-cooked practice.
ingredient:
Pork liver, garlic sprouts, garlic, ginger, red pepper, starch.
seasoning:
Salt, chicken essence, sugar, soy sauce, dark soy sauce, pepper, cooking wine, balsamic vinegar, bean paste, sesame oil.
Burn the tip of the liver
Cooking steps:
Cut the pork liver into thin slices, rinse repeatedly with water, then squeeze out the water, put it in a bowl and start marinating: add salt, sugar, pepper and cooking wine. Add another spoonful of soy sauce, grasp and mix well with your hands, add a spoonful of starch, and continue to grasp and mix to make the pork liver taste good. Marinate for ten minutes, set aside.
Two or three garlic seedlings, cut into segments with an oblique knife. One red pepper, shredded and set aside. Ginger, garlic, finely chopped and set aside.
Pickled
Home-cooked stir-fried liver tip, the heat is the most important, it is easy to fry old. In order to save steps, we can first prepare the sauce well, which can speed up the pace of cooking and stir-frying, avoid over-frying and affecting the taste.
Seasoning sauce: Take a small bowl, add chicken essence, sugar, pepper, cooking wine a little each, and add a few drops of dark soy sauce to add color. Add a spoonful of light soy sauce and balsamic vinegar to taste, mix with an appropriate amount of water and mix into a sauce. Hook some water starch in the sauce, drizzle a little sesame oil and stir well.
Prepare the sauce in advance to reduce the cooking time of the ingredients and ensure that the taste is fresh and tender.
Concoct the sauce
Add more oil to the pan, the oil temperature is 30% hot, and then add the pork liver to quickly lubricate the oil. The lubrication time should not be too long, and it is best to have ten to fifteen seconds. After oiling, fill the pork liver and control the drizzle of oil.
Leave a little bottom oil in the pot, heat the oil, add ginger and garlic and stir-fry, add a spoonful of watercress sauce and fry, garlic sprouts and red peppers into the pot, quickly stir-fry.
Then pour in the pork liver and sauce and stir-fry over high heat for fifteen seconds. If the firepower of the stove at home is small, it is appropriate to extend the frying time, half a minute is appropriate.
Put the ingredients into the pot
After the pork liver is fully flavored, turn off the heat and serve in the pan.
The main point of this dish is the heat. To ensure the fresh and tender taste of the ingredients, the cooking time should not be too long.
The traditional dish is boiled with liver tips