Spicy stir-fried pork liver, rich in nutrition and delicious taste

Raw material preparation

Ingredients Fresh pork liver 291g

Ingredients Dried pepper festival 6ug

Seasoning Salt, monosodium glutamate, soy sauce, cooking wine, white vinegar, dark soy sauce, sesame oil, steamed fish sauce, oil consumption

Accessories Ginger, garlic cloves, garlic leaves 80g

Production process

Knife handling

1. Pork liver slices into 0.2cm thick slices.

2. Slice the ginger and garlic cloves and cut the garlic leaves into 5cm with a long slanted knife. Pickled

3. Pork liver is pickled with salt, soy sauce and cooking wine. Cooking, cooking

4. Add 200g of oil to the pan, cook until 60% of the oil temperature, fry the pork liver under the pan until it is broken and fished out, set aside.

5. Leave the bottom oil in the pot, add ginger, garlic slices, dried pepper and sauté to bring out the aroma.

6. Add pork liver, add salt, monosodium glutamate, white vinegar, oyster sauce, soy sauce, steamed fish sauce to taste, stir-fry well.

7. Before coming out of the pan, add the garlic leaves and stir-fry evenly, drizzle with sesame oil.

8. Plate into dishes.

Reminder: Dried chili peppers must be sautéed to taste. z Pork liver should not be fried too old, otherwise it will affect the taste.