Meet your friends in online games and stay up late practicing and playing together. It seems like it's not long ago! But in fact, it has been nearly 20 years, and I can't help but sigh that time is really fast.
By chance, he went to his city "Fuzhou" for this reason, and his sister-in-law specially picked up the wind and dust for me, and invited me to taste authentic Fuzhou cuisine. Thank you very much! Among the many local specialties, my favorite is a snack called meat swallow.
There is also Laohua and Nan fried liver, which as one of the representative dishes of Fujian cuisine, has to be said that its taste and texture are really good. In the impression, the taste of pork liver of the main ingredient is particularly fishy. But in this dish is completely unsentimental, giving people instead tenderness and delicious taste. When I came back, I was so obsessed with this dish that I had to recreate one myself.
Many people especially like to eat this dish, but always do not do it well. Some of these details and handling you may not have done well. For this reason, it is not up to standard in terms of taste and texture and even in terms of dish color, and today I will share the details of the preparation of this dish to you. Hope you will enjoy it!
Ingredients: 1 piece of fresh pork liver, 3 slices of ginger, 2 green onions, 1 tsp of sweet potato starch
Seasoning: 1 tsp chicken essence, 1 tsp caster sugar, 1 tsp light soy sauce, 1/2 tsp salt, 1/2 tsp dark soy sauce, 1 l.d. white pepper, 1 tbsp water starch
Cooking steps:
1, to make this dish, first of all, in the selection of ingredients to pay attention to selection. Pork liver must be fresh on the day, and it is better to choose a thicker one rather than some edges. Because the sliced pork liver cut out in this way is beautiful and suitable for stir-frying.
Wash the thinly sliced pork liver two or three times, then soak in cold water and add half a teaspoon of white vinegar and stir well.
2: After soaking for about 20 minutes, rinse and squeeze off the water contained in the pork liver. Then turn a little white pepper and spoon into a spoonful of sweet potato starch to grab and set aside, in the choice of starch is best to use sweet potato starch followed by corn starch, although the same starch but the nature is completely different.
3: Then pour chicken essence, soy sauce, soy sauce, fine sugar and salt into a small bowl and stir well, in addition to a little water starch. Pour a little sweet potato starch or corn starch into a bowl, add a little water and stir well.
4, after all the preparation can start to make this dish, the pot heat the right amount of oil. When the oil temperature rises to 70% heat, add ginger slices and green onion sections to stir-fry, and when the shallots and ginger are sautéed to brown, they should be fished out and discarded.
5: Then turn the heat to raise the oil temperature, pick up the pot and shake it clockwise to let the oil hang on the edge of the pot. When the oil temperature rises to nine layers of heat, pour in the pork liver slices and stir-fry quickly.
6: Stir-fry three or four times, then pour in the seasoning prepared before, and immediately pour the water starch into the sauce after quickly turning well. Roughly stir-fry three times to turn off the heat and plate, the whole dish of cooking is in a "fast" word.
7. Finally, according to personal needs, sprinkle some chopped green onions as an embellishment. A very tasty pork liver dish, worth trying.
Landlord Tips:
1. Pork liver must be fresh on the same day
2, pork liver soaked in cold water is mainly to remove the blood contained, which can reduce most of the fishy smell.
3. Seasonings and water starch must be prepared in advance
4, the trick of the whole dish is to stir-fry quickly
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