Lao Gan Ma Boiled Pig Run (pig Liver)
1.
Defrost the liver first. The product is sliced. Cut the large slices into smaller slices. Then add 1 teaspoon of brandy, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
2.
Cut the pepper and onion into pieces, cut a few pieces of ginger, and cut pieces of garlic;
3.
After marinating, it still looks watery. It must be blanched. Bring to a boil. Put 2 slices of ginger and sprinkle a little pepper. Pour the liver into the water. After the water is boiled, remove it and rinse with water. If you buy it When it's fresh, you don't need to blanch it;
4.
Start the pot, add dried chili and Laoganma hot sauce, slow heat to force out the aroma and color, then turn on high heat and put ginger and garlic slices to burst the aroma; 5. Pour the blanched pork liver and take a few strokes;
5.
Pour the blanched pig liver and lap it a few times;
6.
Pour in onion and red and yellow peppers, stir fry a few times, add salt and sugar, sprinkle a little pepper, and slowly pour 1 teaspoon of light soy sauce and 2 teaspoons of brandy along the side of the pan, and spread evenly.
Tips:
1. Why add a little light soy sauce, because light soy sauce smells very fragrant when the pot is heated;
2. Pay attention when adding salt and reserve the saltiness of light soy sauce, so the amount should be reduced when adding salt.