Introduction: It's cold, eat less pork liver and eat more of it, the nutrition is extremely high, and it will be specially fragrant when fried, and it will be robbed of the table!
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"Autumn and winter mutton Sai Jindan", mutton is the autumn and winter we often eat food, it is tender meat, delicious taste, very rich nutrition, often eat not only can nourish the body, but also help to resist the cold, very good for the body. In fact, the whole body of the sheep is a treasure, in addition to mutton, sheep liver is also very nutritious, sheep liver is the liver of goats or sheep, rich in nutrients, especially rich in iron, has the effect of nourishing blood, liver replenishment, and clear purpose.
There are many ways to make lamb liver, which can be made into soup, can be cold mixed or fried. Among them, fried lamb liver is what we usually eat more often, tender and smooth, very relieved! Fried lamb liver looks simple, but there are a lot of small skills, with this method of frying, lamb liver is fragrant and tender, no fishy smell, the more you eat the more addictive!
First of all, we have to use fresh lamb liver to fry, no matter how fresh lamb liver is fried, the taste will be worse. When choosing a lamb liver, we should choose a shiny and symmetrical lamb liver that has no nodules and feels soft and elastic when touched by hand. If the bought lamb liver is not in a hurry to do it for a while, it is best to brush a layer of cooking oil on the surface of the lamb liver, and then put it in the refrigerator for refrigeration, so that the lamb liver can be kept without taste, color, dry or shrink.
1. First cut the lamb liver into a thin slice for convenient entrance, now the service in all walks of life is particularly good, when buying lamb liver, the boss directly cut the lamb liver into slices for me, just a little bit large, just change the knife to go home. Put the cut lamb liver into a large bowl, add the water that has not been past the lamb liver, then add the appropriate amount of cooking wine, grasp and mix well and soak for 5 minutes, the purpose is to remove the blood and water inside it, thereby reducing the fishy smell.
2. Cut an onion into small pieces and set aside; a green onion part is cut into green onion segments, and the other part is cut into green onions for later; a piece of ginger is first shredded and then cut into minced ginger for later; garlic is removed from the root and pat flattened for later.
3. Soak the lamb liver several times, drain the water and marinate it: add the appropriate amount of chicken essence, pepper, and then add a little less cooking wine, grasp and mix with your hands for a while, so that it fully absorbs the seasoning into the flavor, about 3 to 5 minutes after grasping and mixing, then add a spoonful of starch, grab and mix again, add the appropriate amount of cooking oil to lock its moisture and umami, fully grasp and marinate for 10 minutes. The marinated lamb liver is particularly flavorful and fragrant.
4. Add a little more oil to the pot, pour the lamb liver into the lamb liver when the oil temperature is 50% hot, stir-fry on high heat until the lamb liver changes color and then put it out for later.
5. Add oil from another pot, when the oil temperature is 50% hot, we put in the onion, ginger and garlic to fry, after bursting the aroma, pour in the onion and onion, fry until the onion becomes soft, add the appropriate amount of soy sauce, pepper, salt and sugar to taste, stir-fry evenly and then pour in the lamb liver, stir-fry again and turn off the heat out of the pot, delicious.
The lamb liver produced by this is smooth and tender, not fishy, and especially delicious! I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + favorite to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~