In 1993, when I entered the kitchen, it would be common for the master to fry this dish, slip the tip of the liver, and every time I saw the master Ma Li on the ground, sliding oil, stir-frying, and hooking, I was envious, fantasizing that one day I could also operate this dish. From the cooking time for a long time, gradually found that the cooking skills are more and more profound and broad, non-three or five years can be penetrated, the more they feel that they have less control and understanding of the ingredients, the seasoning, the cooking method, the firepower, the cooking method, the cooking method in the frying, frying, grunt stew have different characteristics and fire requirements.
For example, this technique of slipping, slippery, soft slippery, scorched slippery, etc., a slip of the liver tip, there are deep requirements for knife work, the choice of pig liver also has a lot of exquisite, the color is not the same can not be used, frozen pork liver can not be made, the color is too dark and too shallow to be carefully screened, brown waterless oozing, no obvious spots are better. When the knife is sliced, the board is dry and the knife edge is sharp, and my master once said that the chef's knife skills have been practiced, and the standard is to be able to cut the tip of the liver! Many people think that cutting pork liver is very simple, but it is actually bad! When the pork liver is thinly sliced, and the thickness of the top and bottom is consistent, the knife skill is practiced. Many people, including side dishes, often cut pork liver with one knife above and three knives below, that is, the thickness is uneven, and the top is thin and the bottom is thick.
After cutting the pork liver, rinse with water in time, remove the blood water and liver foam, rinse the blood water, soak for a few minutes, rinse with water several times, put in a colander to drain the water into the basin, put in the appropriate amount of cooking wine and white wine, mix a little salt pepper and marinate for a while, and then put in the dry corn starch to mix well, the whole process can not be omitted. The rest of the process please see the operation process!
<h1>Slip liver tip</h1>
Ingredients required: 300 grams of pork liver, 1 pepper, 20 grams of carrots, 30 grams of foam fungus, 3 grams of green onion, 3 grams of ginger, 5 cloves of garlic
Seasoning required: 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 1 gram of pepper, 10 grams of cooking wine, 5 grams of white wine, 5 grams of Donggu soy sauce, 3 grams of dark soy sauce, 2 grams of sesame oil, 2 grams of pepper oil, 3 grams of rice vinegar, 5 grams of water starch, 5 grams of dried corn starch
Production process:
1. Cut the pork liver into thin slices of willow leaves, soak in water for about 5 minutes, put into a colander and drain.
2. Put the pork liver in the soup bowl, add a little salt, cooking wine, white wine, pepper and marinate it, then add corn starch and mix well and set aside.
3. After washing and removing the roots and seeds, the pepper is cut into diamond-shaped pieces, the carrots are peeled, washed, cut into diamond-shaped pieces, and the fungus is soaked and torn into small pieces. Cut the green onion into green onions, peel the ginger and cut into minced ginger, and cut the garlic into minced garlic.
4. Heat the pot on the heat, put in the salad oil to heat to about 40% heat, put in the tip of the pork liver, change the color and break the raw, put the pepper carrot fungus together with the oil, pour out the draining oil.
5. Leave a little bottom oil in the pot, add the shallots, ginger and garlic minced to fry until fragrant, add the tip of pork liver and ingredients, cook the cooking wine and stir-fry, add the Donggu soy sauce, soy sauce, salt, monosodium glutamate, chicken essence, rice vinegar and stir-fry evenly, pour in a little water starch, pour sesame oil and pepper oil and fry evenly.
Original production drawings
<h1>Technical summary</h1>
First, why is it called liver tip? It may be related to the shape of the pig liver knife, the pig liver is changed to a willow leaf, one end is pointed, or it is changed to a triangular piece, a flake with a sharp horn shape, called the tip of the liver.
Second, the cooking method of slipping is to first cook the main ingredient over water or over oil, or fry until it is crispy and then wrapped in a way of sauce, usually the sauce is wider, more obvious than the juice of the burst.
Third, the pig liver soaking water treatment can remove the blood water and remove the effect of odor. The pickling process can remove the fishy odor and increase the bottom taste.
Fourth, do at home, you can put less oil, the oil temperature is a little higher, the pork liver is smoothly fried until cooked, add ingredients and spices to quickly stir-fry incense, a pot into a dish can also be, pay attention not to fry the pork liver old, lose tenderness.
Fifth, the traditional method is to mix the juice, that is, salt MSG chicken essence soy sauce rice vinegar old soup, water starch stirred well, pork liver oil after the pot, the mixed bowl quickly down to the pot stir-fry, shorten the cooking time. At that time, the firepower was relatively poor, the coal fire was not hard enough, the juice dishes were usually mixed with the bowl, and the current firepower was very sufficient, directly under the spices and fried together, do not tangle these, mainly look at the taste and characteristics of the slippery dishes.
Sixth, the ingredients can choose cucumbers, bamboo shoots, onions, etc., personally feel that put some pepper fried to increase the spicy taste is the most general match, the rest of the personal taste, food without positioning, palatable Jane.
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