Really northeastern people, this duty is to teach cooking, hello everyone I am the northeast chef Dapeng.
The tip of the boiled liver is a famous dish, salty and delicious, delicious and delicious. Many people have eaten the tip of the liver, this is a very simple food, not only the ingredients are very easy to obtain, but also the price is cheap, the taste is also very prominent. The special aroma of pork liver makes many people think about it after eating, and its special taste is really more and more fragrant. There are many ways to make pork liver, and the tip of the liver is relatively simple. Although there is no big table on the tip of the liver, for the people in daily life, this dish is really unforgettable. In many places, the tip of the liver is very popular.
Today I will teach you to make a, the northeast version of the "boiled liver tip", smooth and juicy, salty and delicious, iron supplements.
The full text is divided into the following sections:
1. How to choose pork liver
2. Preparation of raw materials
3. Production process
4. Precautions
5. Who is not suitable for eating pork liver
<h3 class="pgc-h-arrow-right" > how to pick pork liver:</h3>
1. Refer to the following figure, the darker color indicates that there is a disease, or the blood is not put clean, this kind of pork liver do not buy, boiled out of the color is not good and black, fishy.
2. The lighter color of the piece, put it for a long time, or fill the water dry, do not buy, boiled out of the color is no problem, but eat the taste is not good, drain. And there is no scent of pork liver.
3. The pork liver in the middle is a good pork liver, the color is red and fresh, and there is no peculiar smell, boiled out, mellow and delicious, gaga.
<h3 class="pgc-h-arrow-right" > raw material preparation:</h3>
A piece of fresh pork liver
Onions, peppers
Shallots and garlic
White wine, aged vinegar, starch, and other home-made spices
<h3 class="pgc-h-arrow-right" > production process:</h3>
1. First remove the excess tendons on the pork liver and cut into thick slices with a knife.
2. Cut the pork liver and wash it with high liquor to remove the fishy smell.
3. Fill with water and soak for more than 20 minutes.
4. Cut some peppercorns, onion pieces, Thai peppers, green onions, garlic slices, all raw materials ready to finish.
5. Soak the soaked pork liver, control the moisture and then grasp it by hand, or use kitchen paper towels or clean towels to wet the water. Put some liquor first.
6. In a handful of dry starch, sizing.
7. Grab a little more, let the pork liver gel, and hang a layer of paste evenly.
8. Cook wide oil in a pot, cook until it is 50% hot, add the pork liver under the pulp, and use chopsticks to slip away.
9. Pork liver slip for about 30-40 seconds, add ingredients, and fish out the oil control in three seconds.
10. Leave a little oil at the bottom of the pan, add the green onion, and fry it until fragrant.
11. Then down, soy sauce, oil consumption, old soy sauce and fry incense. Fill in a little later
12. Salt, chicken essence, sugar to taste.
13. Place the oiled pork liver in the pot.
14. Drizzle with water starch.
15. Cook along the edge of the pot with aged vinegar and red oil.
16. Finally, add the garlic slices, stir-fry evenly, and put the pan on the plate.
A smooth, juicy, non-fishy and hard Northeast famous dish "Boiled Liver Tip" was made.
<h3 class="pgc-h-arrow-right" > notes:</h3>
1. Pork liver to tendon, cut into thick slices. It tastes good. Do not stuff teeth.
2. Pork liver must be caught in water bubbles if you want to use it, so that you can better remove the fishy smell and blood water of pig liver.
3. The time of pork liver lubrication should not be too long, otherwise it is easy to get old, and it may be a little soaked with blood when pouring out, which is normal.
4. Pork liver must be lubricated at home, and the taste of blanched pork liver is hard
Detailed operation process, welcome to watch the synchronous video→ the northeast old dish "Boiled Liver Tip" home-cooked practice, smooth and juicy, father and daughter eat so happy
<h3 class="pgc-h-arrow-right" > who is not suitable for eating pork liver:</h3>
People with high blood pressure, coronary heart disease, obesity and high blood lipids should not eat pig liver because of the high cholesterol content in the liver. Pork livers that are sick and discolored or have nodules should not be eaten.
1, pig liver is rich in protein and cholesterol, as well as less fat and carbohydrates.
2, pork liver contains a lot of vitamin A, far more than fish, eggs and milk and other foods.
3. Pig liver contains rich trace elements, especially calcium, iron, phosphorus, zinc, selenium, potassium and other high content.
Thank you for reading, want to see more food making video articles, welcome to pay attention to "Northeast Chef Dapeng" to give you unexpected surprises, so that the home table is rich, hearty and healthy.