Stir-fried liver and kidneys

Overview

People in Sichuan and Chongqing use pickled peppers and old ginger to stir-fry pork liver and pork loin. They use the hot and sour flavor to remove the fishy smell of the liver and loin, and also use the hot and sour flavor to affect the taste of the liver and loin meat, making a home-cooked dish that is sour and spicy, smooth and delicious, with a long aftertaste, and everyone loves it.

Tags

• hot dishes
• celery
• cooking wine
• doubanjiang
• green onions
• light soy sauce
• old ginger
• pickled ginger
• pickled peppers
• pork liver
• pork loin
• starch
• vegetable oil
• garlic
• green pepper

Ingredients

Steps

1. 1 Wash the pork liver and slice it into slices. Remove pork loin, wash it, and cut into pieces.

   

2. 2 Wash the pork liver and slice it into slices. Remove pork loin, wash it, and cut into pieces.

   

3. 3 Season with bean paste, cooking wine and starch for 15 minutes.

   

4. 4 Wash all ingredients and cut into pieces

   

5. 5 Turn on high heat, heat the oil in the wok, add the pickled ginger, pickled pepper, old ginger, and garlic and stir-fry until fragrant.

   

6. 6 Pour in the liver slices and kidneys, stir-fry for 20 seconds until cooked through.

   

7. 7 Add celery, green pepper, and scallions and stir-fry for 1 minute.

   

8. 8 Turn off the heat and transfer to a plate.