Stir-fried pork liver with spinach
ingredient
400 g spinach, 250 g pork liver, 2 slices of ginger, 3 cloves of garlic, 15 g salt, 2 tablespoons of cooking wine, 10 g corn starch.
method
1: Wash and cut the spinach into small pieces and set aside.
2, pig liver into the basin, add a basin of water, change the water once in ten minutes, knead the pork liver with both hands before each water change, so that the blood water goes faster, soak for half an hour and drain the water for later.
3: Place the pork liver on the board and cut it into large thin slices diagonally with a kitchen knife.
4: Put the sliced pork liver into the basin, add two slices of ginger, garlic, 2 tablespoons of cooking wine, 10 grams of salt and 10 grams of corn starch and stir to marinate for 10 minutes.
5: Add hot water to the pot, bring to a boil over high heat, put in the marinated pork liver and turn off the heat, stir well with chopsticks to rinse and drain.
6: Add water and 2 grams of salt to a boil over high heat, add a few drops of sesame oil and turn off the heat, blanch the spinach for 30 seconds and then fish out.
7: Heat the oil in a hot pan and stir-fry the spinach quickly.
8, put in the pork liver plus three grams of salt quickly stir-fry evenly, delicious spinach fried pork liver is ready.
Beer stewed pea fatty sausage
500 grams of fatty sausage, 500 grams of peas, 1 can of beer, 1 garlic, 7 or 8 pickled sea peppercorns, about 20 peppercorns, 1 piece of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 3 slices of lemon, 1 tablespoon of Pixian bean paste, a little chicken essence, a little white pepper powder.
1: Thick intestines and flour are thoroughly washed and cut for later.
2: Wash the fresh peas and set aside, and prepare all the ingredients.
3: On the pot, heat the oil, add Pixian bean paste, ginger, garlic, peppercorns, pickled peppers, star anise and stir-fry to bring out the aroma.
4: Add fat sausage and stir-fry for 1 minute, add oyster sauce, 1 tablespoon each of light soy sauce.
5: Continue stir-frying until the fat intestines are pleated.
6: Pour in the beer, put the lemon slices on low heat for 30 minutes, add white pepper and chicken essence to taste before cooking!
7, pea fat intestines out of the pot.
Stir-fried vegetable hearts with minced garlic intestines
Vegetable hearts, minced garlic intestines, salt, chicken essence, oil.
1: Wash the hearts and drain.
2: Cut the garlic intestine into strips, cut the vegetable heart into sections, and separate the stems and leaves.
3: Heat the pan with cold oil, and put salt in the oil.
4: Stir-fry the stalks and garlic sausage.
5. Cut off the stem, put the leaves and stir-fry.
6, the vegetable leaves are cut off and the chicken essence is released, and the stir-fry can be evenly.
Shredded pepper meat
Shredded meat, pepper, red pepper, ginger shredded, cooking wine, salt, soy sauce, mushroom extract.
1: Marinate the shredded meat with two spoonfuls of soy sauce, one spoonful of starch, and two spoonfuls of cooking wine for a short time.
2: Cut the pepper into strips, the red pepper into strips, and the ginger into strips.
3: Heat the oil in the pan to 80% heat (smoke), add ginger and stir-fry slightly.
4: Stir-fry the shredded meat and spread out, and when all the shredded meat is white, add the shredded pepper and red pepper.
5: Add one spoonful of salt and half a spoonful of mushroom essence to taste.
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