Pickled pepper pork liver, appetizing rice, tender and smooth taste without fishy taste

Mu Mu cuisine

Pickled pepper pork liver is a sichuan dish full of color and flavor, spicy and seductive, tender and delicious, want to be tender and fishy is off, today I will share the skills.

The list of ingredients is as follows...

Pork liver 500g

3 green peppers

1 piece of pickled ginger

Pickled peppers to taste

One green onion

Cooking steps

Step 1/12

Slice the pork liver and cut it as thin as possible

Step 2/12

The cut pork liver is soaked in water 2-3 times to remove the blood from it

Step 3/12

Wash the pork liver and marinate in cooking wine and salt for 30 minutes

Step 4/12

Add one scoop of starch to the grasp plate evenly

Step 5/12

6 layers of oil temperature to quickly stir-fry the pork liver out of the pan

Step 6/12

Stir-fry the peppercorns, pickled peppers and pickled ginger in a pan to bring out the aroma

Step 7/12

Add a spoonful of Pixian bean paste

Step 8/12

Stir-fry with green peppers

Step 9/12

Pour in the pork liver and stir-fry

Step 10/12

Pour in the soy sauce to taste

Step 11/12

Add the green onion before cooking

Final step

Finally, the white sugar freshening was released on 2021-06-06

Tips

Pork liver must be cut as thin as possible, because it wants to be tender and smooth

Under the pot to quickly stir-fry out of the pan, too thick, not easy to cook, if fried for a long time easy to become old Oh.