Learn Sichuan cuisine culture and share preparation methods
In this issue, Xiaobian takes everyone into a home-cooked meal - pickled pepper pork liver
Presumably, many friends have eaten this dish, but they can all be eaten at the restaurant, and they are basically rarely made at home.
This pickled pepper pork liver is a famous dish with local characteristics, which is inseparable from the blessing of Sichuan pickled pepper, which is generally spicy and seductive, tender and delicious, and very delicious.
In the traditional dishes of Sichuan cuisine, he is called white oil pork liver, which is fried in lard. Later, through people's improvement, it developed into pickled pepper pork liver, which was well-known in China.
The following Xiaobian will make the method of making pickled pepper pork liver, and share some of the experiences summarized by themselves to everyone, hoping to get everyone's support, at the same time, I hope that everyone will share some experiences and practices in the comment area.
1, first of all, since it is called pickled pepper pork liver, then we must pay attention to the production process, the auxiliary materials can not exceed the main ingredients, the taste of ginger and garlic must not suppress the taste of the pickled pepper;
2: Prepare an appropriate amount of fungus, slice the lettuce, cut the green onion into horse ears, and prepare a little ginger and garlic slices. Sichuan soaked big red pepper to remove seeds, cut horse ears, leave half of the chop, chop fine, and then beat the mushroom with the back of the knife;
3, pork liver slices, add edible alkali, soy sauce, cooking wine to grasp evenly, when caught sticky hands, add corn starch;
4, and fish fragrant meat shredded operation method is basically the same, prepare the bowl: starch, salt, pepper, chicken essence, soy sauce, cooking wine, sugar, water;
5, the ratio of pickled pepper foam to oil is 1:2, 70% of the oil is warmly fried and fragrant, making bubble pepper oil (fish fragrant meat shreds will also be used)
6, when frying pork liver, you need to make it in one go: the pork liver is slipped under the pot, and then the pickled pepper oil, ginger and shallot slices, pickled pepper segments, green onions, fungus, lettuce, ten seconds later pour into the bowl, stir-fry the pot. After cooking, drizzle a little more clear oil.
Pickled pepper pork liver is also a fierce and fast stir-fry dish, the operation is also very simple, when fried at home, often the heat does not meet the requirements of the restaurant, we can operate according to the actual situation. But be sure to ensure the tenderness of the pork liver and the fresh flavor of various spices.
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