Liver and waist stir-fry belongs to Sichuan cuisine, which is a very distinctive traditional dish. The method of stir-frying is to use stir-fry + hook sauce to collect the juice into a pot into a dish, combining the tenderness of the pork liver with the crispness of the pork loin, which is really a very delicious meal. Today I will share with you the practice of liver and waist stir-frying, like friends welcome to pay attention to ➕ the collection ➕ of forwarding!
By Zhu Xiaosi's cuisine
<h2>Royalties</h2>
Pork liver 250 g
1 pork loin
3 pickled peppers
1 piece of pickled ginger
3 cloves of garlic
2 green onions
1 egg white
1 scoop of ground white pepper
Sugar to taste
1 scoop of watercress paste
1 lettuce
1 handful of black fungus
Wild pepper a little
Sweet potato starch to taste
Soybean soy sauce to taste
Cooking oil to taste
Oyster sauce to taste
Salt to taste
<h2>Practice steps</h2>
1, 1, first prepare all the ingredients needed.
2, 2, the pork loin in half, and then remove the middle of the white waist (must be removed clean, otherwise the fishy smell is too heavy to eat).
3, 3, first cut the oblique knife, the oblique knife 45 degrees into the waist plate 2/3, and then in the mesh symmetry to cut the straight knife, 3 knives for a section.
4, 4, cut the pork liver into thin slices, pork loin cut flowers.
5, 5, after cutting, be sure to rinse the blood with water until the water becomes clear.
6, 6, after squeezing the water to start marinating: add the appropriate amount of white pepper + egg white + sweet potato starch + salt + cooking oil stirred evenly for marinating preparation.
7, 7, next prepare the accessories: the fungus is soaked in warm water in advance, washed and torn into small flowers, and the lettuce is peeled and sliced for later.
8, 8, then put the pickled ginger + garlic sliced, pickled pepper + wild pepper + green onion cut into oblique slices and set aside.
9, 9, then prepare the bowl: add an appropriate amount of oyster sauce + soybean soy sauce + sweet potato starch + sugar + water in the bowl and stir well.
10, 10, start stir-frying: heat the pan with oil, first pour in garlic + pickled pepper + pickled ginger + wild mountain pepper to fry the aroma, then add 1 spoonful of watercress sauce and fry the red oil.
11, 11, then pour in the marinated pork liver and pork loin and stir-fry over high heat.
12, 12, after the pork liver and pork loin are stir-fried evenly, pour in the green onion + black fungus + lettuce and stir-fry.
13, 13, after stir-frying, pour into the bowl prepared in advance and put it under the pot.
14, 14, Finally, quickly stir-fry over high heat to collect the juice, turn off the heat.
15, 15, out of the pot and plate, this is the liver waist and fried the finished product map!
16, 16, the soup of the finished dish must be hung on the dish to be successful, so we must master the amount of starch, more too viscous, less can not lock the juice.
17, 17, this is a stir-fry dish, want to do a good job of this dish, the knife work and heat requirements are very high, pork liver to eat very tender.
18, 18, pork loin is a little crispy taste, very delicious, this is a very appetizing next meal, remember to cook more rice Oh!
<h2>Tips</h2>
1, the thickness of the pork liver slices must be uniform, otherwise there will be some old, some tender situations. 2, when cutting the waist flowers, we must pay attention: do not cut too deeply, otherwise it is easy to disconnect when frying, and it will be scattered when fried. 3, the whole process of stir-frying must be formed at one time, must be used on high heat, and the action must be fast, otherwise the pork liver and loin slices will not be tender to eat. 4, when adjusting the bowl of the starch ratio to master, if too much viscous become a pot of paste, less can not lock the juice, and the dish does not look three-dimensional.
<h2>Nutritional benefits of pork liver</h2>
Pig liver taste sweet, bitter, warm, return to the liver meridian; has the effect of tonifying the liver, blindness, blood nourishment; used for blood deficiency and yellowing, night blindness, red eyes, edema, athlete's foot and other diseases.
1. Blindness
Pork liver is rich in vitamin A, which can protect the eyes, maintain normal vision, prevent dry eyes, fatigue, maintain a healthy skin tone, and is of great significance to the bodybuilding of the skin.
2. Blood replenishment
Pig liver is rich in iron, is the most commonly used food in blood tonic food, eating pig liver can regulate and improve the physiological function of the hematopoietic system in anemia patients.
3. Remove toxins
Regular consumption of animal liver can also supplement vitamin B2, which is an important coenzyme supplement for the body and completes the detoxification of some toxic components.
4. Enhance human immunity
Pig liver in the diet and health with the general meat food does not contain vitamin C and trace elements selenium, can enhance the body's immune response, antioxidant, anti-aging, and can inhibit the production of tumor cells, but also can treat acute infectious hepatitis.
<h2>Dietary contraindications to pork liver</h2>
Pork liver should not be eaten with fish, finches, buckwheat, cauliflower, soybeans, tofu, quail meat, pheasant; should not be eaten with bean sprouts, tomatoes, peppers, edamame, hawthorn and other foods rich in vitamin C; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, unimpedil and phenyl ethylhydrazine and other drugs.
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