Pork liver mixed with Sichuan

Overview

Although Hangzhou belongs to the south, Hangzhou people particularly like to eat noodles, so in Hangzhou, noodle restaurants can be seen everywhere on the streets and alleys. Many people may know that Hangzhou is famous for Pianerchuan, which was also mentioned in Tip of the Tongue 2. But in fact, Sichuan noodles are also a favorite way of eating noodles among Hangzhou people. Mixuan is a kind of dry noodles, popular in Hangzhou and Shanghai. Various ingredients are often added to this kind of noodles. The more famous ones are: shrimp fried eel mixed with Sichuan, shrimp loin mixed with Sichuan, beef brisket mixed with Sichuan, pork liver mixed with Sichuan, etc. What I want to introduce today is my favorite and relatively cheap pork liver mixed with Sichuan.

Tags

• cold dishes
• home cooking
• chives
• cooking wine
• light soy sauce
• onions
• oyster sauce
• pork liver
• tidal surface
• salt

Ingredients

Steps

1. 1 Wash the pork liver and slice it into pieces, add cooking wine, a little salt and starch, knead well and marinate for a while

   

2. 2 Marinate for a while, rinse with water, and then wash three or four times

   

3. 3 Wash leeks and green onions and cut into sections

   

4. 4 Add boiling water to the pot and add a little salt, add the noodles, wait until it boils and then add a bowl of cold water. When it boils again, take out the noodles, cool them with cold water, drain and put them in a bowl

   

5. 5 Heat an appropriate amount of oil in a pan, add pork liver and stir-fry

   

6. 6 After the pork liver changes color, add the chives and stir-fry

   

7. 7 After the leeks become soft, add light soy sauce, a little oyster sauce, and a little water

   

8. 8 Before serving, add green onions

   

9. 9 Pour the pork liver, chives and soup onto the noodles