Hello everyone, I am in love with salted fish in the kitchen.
Today we will talk about pork liver. Pork liver Cantonese people are also called Zhou Run, it is said that zhou run is a pleasing color. Locals believe that the pronunciation of dry and dry is the same, which is unlucky, and the opposite of dry is the meaning of life moisturizing.
Pig liver is cheap and discriminated against by people's appetite, in many recipes are difficult to see the traces of pig liver, but the brothers of pig liver, pig loin, pork belly, pig lung, etc. are often boarded in the Elegant Room, into the good feast, but the pig liver is not lonely, the aroma of the pot is often floating in the rivers and lakes. Sichuan people made tarry pork liver, fish liver slices, pepper liver rolls, bamboo shoot liver broth is from the late Qing Dynasty and the beginning of the People's Republic of China floated over to us with wine to eat, especially the stoat pork liver, this dish is selected fine sand yellow pork liver cut into large thin slices, add wood ear soaked red pepper, ginger onion garlic heart, etc., with lard on the fire quickly fried, when eating, tender and hot, and crisp
Salty and umami with pickled pepper spicy flavor is extremely delicious, wait for half a pound of white wine to belly, and then use the remaining residue juice to mix a large bowl of rice into the mouth, are you happy? After the air-dried pork liver is as hard as wood, it is soaked in sorghum wine, sealed, and taken out the following year, with sugar and sesame oil steamed and sliced, delicious and delicious. In addition, Sichuan people also innovated a liver waist stir-fry with pork liver and pork loin. It is worth mentioning that huaiyang folk wine peak pig liver extreme French wash fine sand yellow pork liver, cut into wide strips, each strip opens a long crack, the pork plate oil is also cut into small wide strips into the cracks of each pig liver, and then one by one with a rope hanging, hanging air drying, wait until the pork liver is hard as wood, take off the soaked in sorghum wine, and then seal it, to the next year to take out, add sugar, sesame oil, steamed, sliced and eaten. It's so beautiful