【Pickled pepper pork liver】

Overview

In our hometown in southern Sichuan, stir-fried pork liver is usually stir-fried with blood peel vegetables and green onions. Nowadays, it is difficult to buy blood vegetables here in Xinjiang. You can only make do with some green onions. To make the pork liver delicious, it must be paired with pickled sea peppers and pickled ginger to bring out the taste. The heat is very important. You need to heat the pan with plenty of oil and stir-fry over high heat for short periods of time.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• doubanjiang
• dried sea pepper
• green onions
• msg
• pickled ginger
• pork liver
• soaked sea pepper
• white sugar
• zanthoxylum bungeanum
• soy sauce

Ingredients

Steps

1. 1 Wash the pork liver and remove the white part

   

2. 2 Chop the bean paste into fine pieces; chop the soaked sea pepper into fine pieces; slice the soaked ginger; cut the pork liver into 1mm thin slices

   

3. 3 Cut green onions into sections, and cut sea peppers into sections for soaking

   

4. 4 Sweet potato and bean flour, crushed into fine pieces. Pork liver, salt, and soybean flour. The pork liver is starched until it turns grayish white

   

5. 5 Prepare the juice in advance. Add a little sugar and MSG to the soy sauce

   

6. 6 Heat the oil in the pot until it is 60% hot, add dried sea pepper sections, and fry the pepper until fragrant

   

7. 7 Then add the pork liver slices. It is best when the pork liver has just turned gray; put in the soaked sea pepper and soaked ginger and stir-fry together [quickly]

   

8. 8 Fry green onion sections and soaked sea pepper sections together【quickly】

   

9. 9 Then add the bean paste and stir-fry together [be quick, the green onions are just cut off]

   

10. 10 Finally, pour the soy sauce into the pot and stir-fry evenly

    

11. 11 Load