Fried Liver Shreds with Houttuynia Cordata

Name: Fried Liver Shreds with Houttuynia Cordata
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork liver; Some Houttuynia cordata; Some green pepper; Some shallot; Some Soy sauce; Some Cooking Wine; Some starch; Some salt; Some Sugar

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Mi Ma planted a small piece of Houttuynia cordata, and it took several years to grow into a small piece. At first, a friend gave it to three trees. After a year, it grew into a small piece. I am not willing to dig and eat. Later I discovered that this thing is not afraid of digging. The longer I dig, the longer I start to dig and eat.

I used to eat it with cold sauce. This time I used it to stir-fry pork liver. It was unexpectedly delicious. The smell of fried houttuynia cordata is undiminished, and the taste is soft and glutinous. "

Ingredients

Some Pork Liver
Some Houttuynia Cordata
Some Green Pepper
Some Shallot
Some Soy Sauce
Some Cooking Wine
Some Starch
Some Salt
Some Sugar

Fried Liver Shreds with Houttuynia Cordata

1. The Houttuynia cordata just dug up by Mi Ma is also called Pleurotus ostreatus. This season, the leaves are a bit old, and they mainly eat the roots.

Fried Liver Shreds with Houttuynia Cordata recipe

2. Select the roots and clean them.

3. Pinch off the roots.

4. The material country of Houttuynia cordata liver.

5. Change the liver to a knife, add a tablespoon of salt, and wash with water until there is no blood.

6. If you have enough time, you can soak for ten minutes.

7. Sprinkle the liver slices in a bowl with water, add cooking wine, light soy sauce, dark soy sauce, salt, pepper, and starch evenly.

8. Shred the green pepper and pinch the houttuynia cordata.

9. Heat the wok to moisten the pan, pour the oil, warm the oil and clean the liver slices into the pan.

10. Spread out after spreading.

11. Leave a little oil on the bottom of the pan and fry the scallions

12. Add green pepper shreds and stir fry. Return the liver slices to the pot.

13. Add houttuynia cordata after turning evenly.

14. Add a little sugar, a little salt, and a spoonful of light soy sauce to taste, turn it over and out.

Tips:
1. Mi Ma tried to treat the liver in different ways. a. The whole liver was soaked in rice water, and then sliced. b. Add salt to clean after slicing. C. Soak in white vinegar after slicing. The results of the trial are all ideal. The difference is that the liver slices soaked after slicing need to be thoroughly watered before processing, otherwise the water is too large and the fry is not refreshing.

2. Grab starchy meats. When lubricating, the oil temperature should not be too high and the fire should not be too high, so that it will not stick to the pan easily.

3. Put the houttuynia cordata in the last.

4. For this kind of dishes, the speed of preparation is relatively fast. You can try to prepare the bowl first, which will be more convenient.