Pork Liver Mixed with Sichuan

Name: Pork Liver Mixed with Sichuan
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Tide noodles; A handful Chives; 1 spoon Cooking Wine; a little salt; Some Pork liver; Some shallot; Some Soy sauce; a little Oyster sauce

by Forest octopus

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Although Hangzhou belongs to the south, Hangzhou people especially like to eat noodles. Therefore, in Hangzhou, there are noodle restaurants everywhere in the streets and alleys. Many people probably know that Pianerchuan is famous in Hangzhou, and Tip of the Tongue 2 also mentions it. But in fact, Bichuan is also a particular way to eat noodles in Hangzhou. Bichuan is a kind of dry noodles popular in Hangzhou and Shanghai. Various ingredients are often added to this kind of noodles. The more famous ones are: Shrimp Fried Eel Mixed Chuan, Shrimp Lobster Mixed Chuan, Beef Brisket Mixed Chuan, Pork Liver Mixed Chuan, etc. Today I want to introduce my favorite pork liver bibichuan which is relatively cheaper. "

Ingredients

200g Tide Noodles
A handful Chives
1 spoon Cooking Wine
a little Salt
Some Pork Liver
Some Shallot
Some Soy Sauce
a little Oyster Sauce

Pork Liver Mixed with Sichuan

1. Wash pig liver and slice it, add cooking wine, a little salt, starch and knead well and marinate for a while

2. After marinating for a while, rinse with water, and then wash three or four times

3. Wash the leeks and green onions and cut into sections

4. Add boiling water and a little salt to the pot, add the noodles, add a bowl of cold water after boiling, remove the noodles after boiling again, cool with cold water, drain and put in a bowl