Bitter Chrysanthemum Pork Liver

Overview

I usually buy braised pork liver for my son every other week, because pork liver contains vitamin A, which can protect the eyes, maintain normal vision, and prevent dry eyes and fatigue. The taste of several braised food shops outside the community is not as good as the one in the North Market. But the North Market is too far from home. When I run there after get off work, it’s often sold out. That day, I rushed over early on the weekend and grabbed it. When I got home, my son said that the taste was too bland and the marinade had not entered. It was different from the usual taste. It seems that the craftsmanship of that store sometimes fails. Think about it, the pork liver must be eaten, the flavor must be added, add some vegetables, and simply mix it into a plate, and the three of them will be happy to eat.

Tags

• home cooking
• private kitchen
• old man
• spring recipes
• banquet dishes
• lunch
• bitter chrysanthemum
• garlic
• oyster sauce
• pork liver
• red oil
• sugar
• vinegar
• carrot

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Soak the bitter chrysanthemum in light salt water for a while.

   

3. 3 Wash and drain and cut into sections.

   

4. 4 Cut the carrots into thin strips and put them together with the bitter chrysanthemum.

   

5. 5 Cut the pork liver into thin slices.

   

6. 6 Put together with other dishes.

   

7. 7 Crush the garlic and cut into mince.

   

8. 8 Add appropriate amount of red oil.

   

9. 9 Add appropriate amount of oyster sauce.

   

10. 10 Add a little sugar and rice vinegar and mix thoroughly.

    

11. 11 Pour it over the pork liver.

    

12. 12 Just mix well when eating.