Chef Huaiyang cuisine teaches you to precisely operate this dish of waist and liver stir-fry, which is fresh and tender, with a strong sweet and sour flavor

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material:

Pork loin 1 pay, pork liver 100 g, onion 60 g, green pepper 1, red pepper 1, ginger 10 g, garlic 12 g, dried chili pepper 3 g.

seasoning:

1. Sweet and sour sauce: 20 grams of sugar, 8 grams of light soy sauce, 8 grams of dark soy sauce, 20 grams of old vinegar, 0.5 grams of salt, 1 g of corn starch.

2. Rapeseed oil 200 g, beer 20 g, cooking wine 6 g, salt 1 g, white pepper 1 g, corn starch 4 g.

method:

1. First cut the waist in half from the middle, tear off the fascia, and remove the waist;

2. From the waist inside the knife at a 45 degree angle evenly under the knife;

3. The same method cross cut out the pattern, the third knife cut;

4. Cut the pork liver into thin slices and put it together with the waist;

5. Add a little beer to the loin and pork liver and soak for 10 minutes;

6. Then wash the loin and pork liver;

7. Drain the water and put it into a bowl;

8. Then add cooking wine, salt, white pepper and corn starch;

9. Stir well and set aside;

10. Cut the onion into cubes with a knife;

11. Cut the green pepper into pieces with a knife;

12. Red pepper into knives and cut into pieces;

13. Slice the garlic and ginger separately;

14. Cut the dried chili pepper into a bowl together with garlic slices and ginger slices;

15. Prepare a small bowl and put the sweet and sour sauce ingredients: sugar, soy sauce, soy sauce, old vinegar, salt and corn starch into the bowl;

16. Stir with a small spoon and set aside;

17. Heat the pot on the heat and add the rapeseed oil;

18. The oil is heated until it smokes all around;

19. Put the pork liver and loin into the pot and stir-fry a few times;

20. Then put the onion and green and red peppers into the pot and stir-fry evenly;

21. Pour the mixed sweet and sour sauce into the pot;

22. Turn on the heat and stir-fry quickly for ten seconds;

23. Out of the pan and onto the plate.

▲Chef Tips:

1. Handle the waist can use a lychee flower knife and a fish gill flower knife, after such treatment of the waist flower, the pot cooked fast and tender.

2. The pork liver that is stir-fried over high heat must be cut thinly.

3. The purpose of adding beer to the pork liver and loin is to remove fishiness.

4. Cook the seasoning ginger slices, garlic slices and dried chili peppers together with the pork liver loin flowers, which can shorten the cooking time and make the fried waist liver more crisp and tender.

5. Cook this dish with sufficient oil, the oil temperature is high enough, the firepower should be fierce, the speed should be fast, the dish is fresh and tender, and the sweet and sour flavor is strong.