Liu Jian Jian Er

Name: Liu Jian Jian Er
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Pork liver; A Cucumber; 30g Jiusan Non-GMO Sunflower Oil; a little chopped green onion; Some Sliced ginger; 30g Oyster sauce; 20g Soy sauce; a little Cooking Wine; A teaspoon starch; a little salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pork liver is rich in vitamin A, and regular consumption is good for the eyes. Add a bit of cucumber slices to increase the fragrance and flavor. Jiusan Non-GMO Sunflower Seed Oil makes this liver-sucking tip refreshing and not greasy. "

Liu Jian Jian Er

1. Pig liver cleansing

2. Cut into small pieces about 3 mm thin

3. Thinly sliced cucumber

4. Wash the chopped liver with water, drain the water, add a little cooking wine and starch, and stir well

5. Pour the jiusan sunflower seed oil into the wok, stir-fry the chopped green onion for a fragrance

6. Pour in pork liver slices, stir fry to change color

7. Pour in oyster sauce, soy sauce, and ginger slices according to the taste, and continue to fry the liver

8. Pour in the cucumber slices, add salt according to taste, stir fry a few times and get out of the pot

9. Pork liver tastes very tender

10. Cucumbers are crispy, really good for dinner

Tips:
Thinly sliced pork liver is more conducive to maturity; The cut liver is washed with clean water to remove excess blood and liver residue, and it will be more crispy when frying; Adding a little starch can make the liver more tender and hanging. Taste; I use warm oil, so that the pork liver slices will not stick, stick to the pan, and the fried liver slices will be tender.