Health benefits
Pork liver: strengthens the spleen and replenishes qi
Ingredients
| Pork liver ( 250g ) | Chinese cabbage ( 50g ) |
Dried black fungus, green onion ( each 3 grams ) | Ginger, garlic, sugar ( 3 grams each ) |
Sichuan pepper powder, salt ( 1 gram each ) | Soak red pepper ( 10 grams ) |
Lard (refined) ( 20g ) | Soy sauce, cooking wine ( 8m 1 each ) |
| Water starch ( 4Om1 ) |
How to make white oil pork liver
1. Mince the ginger and garlic, cut the soaked red pepper into diagonal sections, and cut the green onions into shreds.
2. Soak the fungus in hair, wash it, cut off the hard stems, and tear it into small pieces.Wash some Chinese cabbage and cut into small pieces.
3. Take a small bowl and mix it with soy sauce, sugar, a little salt and 20m1 water weeping powder Set aside.
4. Soak the pig liver in clean water for a while to soak the blood, remove and wash.After removing the gluten, cut into thin slices diagonally, add 20m1 water starch and salt, mix well, and set aside for later use
5. Heat the pot, add lard to melt, add ginger, minced garlic and pickled pepper and bring out the aroma over high heat.
6.Pour in the pork liver and stir-fry quickly, add cooking wine and stir-fry a few times.
7.Add cabbage slices, fungus and green onions and stir-fry for a while
8.Cook in the gravy, stir-fry evenly, and sprinkle with pepper powder before serving
9.Place on plate and start eating
Tips
Pork liver must be fried quickly over high heat to maintain a tender and smooth texture.
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