Signature rattan pepper pork liver!
Detailed preparation method!
1. Fresh pork liver cut into thick slices of willow leaves after flushing, simply sizing, blanching the water too cold.
2. Concoct juice (coriander, millet spicy, garlic slices, water 1500 g, soy sauce 245 g, Donggu Yipin fresh 85 g, American chef chicken powder 45 g, cotton sugar 85 g, spicy fresh sauce 115 g, fresh vine pepper 100 g, chili oil 200 g, red oil 115 g, rice vinegar 165 g. Pork liver 5 pounds).
Making tips!
1. Pork liver must be selected fresh pork liver, change the knife in advance to remove the fascia, put it in the tray and freeze it and then cut it, so that it is easier to cut thin and even.
2. When sizing the pork liver, add a little edible salt, flavor dan (flavor powder), green onion, ginger water, flower carving wine, dry starch, eggs, and finally seal a layer of clean salad oil, which can effectively retain the juice and make the pork liver more tender.
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Spicy spicy pork liver 280 g *2 cans ¥38 Purchase
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