Beef offal with leek and moss
Overview
Leeks in spring are fresh and delicious, and are also a good ingredient for liver protection in spring. Zhou Yong of the Southern Qi Dynasty has a famous saying: early spring, early leeks, late autumn, late leeks, these leeks are naturally leeks. The quality of leeks in early spring is the best, followed by late autumn, and summer is the worst. There is a saying that when eaten in spring, they are fragrant, but when eaten in summer they are smelly. Because it contains special ingredients such as volatile essential oils and sulfides, it emits a unique spicy smell, which helps to regulate liver qi, increase appetite, and enhance digestive function. It also contains a lot of fiber, which can promote gastrointestinal peristalsis, keep stools smooth, and eliminate excess ingredients in the intestines, which can play a role in weight loss. It is a popular food that is very close to the people.
Tags
Ingredients
Steps
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Cut the braised beef offal with a knife, cut the leek and red pepper into sections, and dice the ginger and garlic.
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Because it is quick frying, you need to prepare a sauce in advance (water, salt, sugar, light soy sauce, oyster sauce, cornstarch, cooking oil)
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Heat the pot, add oil, and sauté ginger and garlic until fragrant.
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Stir-fry braised beef offal.
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Add chives and red pepper to the pan and stir-fry until raw.
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Pour in the sauce.
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Stir well over high heat and serve.
