Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Pigeon offal ( appropriate amount ) | Green and red pepper ( One each ) |
edible oil ( appropriate amount ) | Ginger ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) | Green onions (appropriate amount) |
Garlic ( Appropriate amount ) | Oyster sauce ( Appropriate amount ) |
Light soy sauce ( appropriate amount ) | Small pepper ( appropriate amount ) |
Mushroom essence ( appropriate amount ) |
How to stir-fry pigeon liver
1.First come a picture of the finished product, as shown
2.Preparation Ingredients, as shown in the picture.Wash the pigeon liver, chop the green onions, chop the garlic, chop the ginger and set aside.
3. Boil water in a pot.When the water is cold, add mandarin liver, cooking wine and green onions.Boil garlic, ginger, and Sichuan peppercorns and blanch them to remove the fishy smell.
4. Wait until the pigeon liver is boiled in water for a while, take it out and use clean water.Wash away the blood foam and place in a large bowl for later use.
5. Prepare side dishes, shred green peppers, shred red peppers, and small sharp peppers Shred the onion into shreds, slice the ginger, and slice the garlic (put a little more garlic and ginger, because pigeon offal and chicken offal are very fishy, so you must use garlic and ginger to remove the fishy smell.If you have millet and pickled peppers, it will be better) Well, I just don’t have it at home, so it’s useless).
6.Hot the pan with cold oil.
7. Add the peppercorns and saute until fragrant.
8. Wait until the oil is hot.Sauté the Sichuan peppercorns until fragrant.Remove the Sichuan peppercorns and throw them away.Add the side dishes prepared in advance and saute over high heat until fragrant.
9. Stir-fry the side dishes until fragrant, stir-fry the pigeon liver over high heat until cooked, add Appropriate amount of oyster sauce, light soy sauce, and edible salt.
10.Add a little chopped garlic and continue to stir-fry over high heat.
11.Add appropriate amount of mushroom essence
12. Serve it on a plate, start it and it will taste good.
Tips
1.Generally, pigeon offal and chicken offal are very fishy if not processed well, but it doesn’t matter.Just add cooking wine, scallions, garlic, and peppercorns and blanch them in water to remove the smell.
2.Generally, more garlic should be added to such dishes.Garlic can suppress the fishy smell, and can also sterilize, detoxify and remove odor
3.Add more chicken, pigeon, and other seasonings.The purpose is to suppress the fishy smell.It can be appropriate.The purpose of putting some cooking wine is also to remove the fishy smell.
4.It must be stir-fried over high heat and quickly, and spicy chili pepper must be added.In fact, this dish is also a heavy-flavored dish.Because of the strong fishy smell, it has to be heavily seasoned.
5.Add chopped garlic before serving to enhance freshness.
6.This is just my family’s way of eating.Please forgive me if there are any differences.
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