Liver and Waist Stir Fry
1.
Cut the liver into the willow leaves. It is best to cut them into the shape of willow leaves, with one pointed end and the other slightly larger.
2.
First cut the pork loin, and the white saucy in the middle must be removed, and then the waist is cut with a wheat ear knife, first cut with an oblique knife, cut into 2/3 of the loin with an oblique knife 45 degrees, and then cut straight at the symmetrical place Knife, cut into 4/3 of the waist, 3 knives are a section.
3.
After washing, add salt, cooking wine, dark soy sauce, and starch, mix well, and set aside to drain some juice.
4.
Put edible oil in the wok, and when the oil fume comes out (90% oil temperature), pour in the red pepper, garlic slices, kidney and pork liver slices and stir fry quickly for 10 seconds, until the color changes.
5.
After the liver and waist are broken, pour in Sichuan-flavored pickled ginger peppers, white sugar, small fungus, lettuce slices, and green onion knots, and stir-fry quickly for 10 seconds.
6.
Prepare a bowl next to it, put starch, soy sauce, monosodium glutamate, and water (very little, just mix the starch well).
7.
Pour the juice from the bowl into the pot and stir-fry quickly over high heat for about 10 seconds to collect the juice. Turn off the heat and prepare for serving.
8.
The juice of the finished dish must be hung on the dish to be considered successful. Therefore, the amount of starch must be mastered. If it is too thick, it will not lock the juice.
Tips:
1: The thickness of the pork liver slices should be even, otherwise it will be older and tenderer.
2: Be careful when cutting the kidney, don't cut too deep, it will be loose if it is cut and fried.
3: Pay attention to fire safety when stir-frying at high oil temperature. If sparks ignite, don't be afraid, stir fry or blow it out vigorously.
4: The whole frying process must be formed at one time, and the action must be fast, otherwise the liver and loin will be very old to eat.
5: In the end, the starch ratio of the juice should be mastered. If it is too viscous, it will become a dark dish. If the juice cannot be locked, the dish will not look three-dimensional.
