Shiitake Mushroom and Tofu Liver Tip
by Winter loach
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Steam the whole tofu in a pot of boiling water, steam for 20 minutes, take out and cool, so that the tofu is firm and not easy to break. Then cut into triangles
2. Wash the shiitake mushrooms, cut and wipe the blade
3. Cut pork liver into one-yuan coin-thick slices, add salt, cooking wine, and white pepper and knead evenly
4. Mince scallion and ginger, add a bowl of gorgon, add salt, light soy sauce, dark soy sauce, vinegar, sugar, chicken essence, oyster sauce water starch, sesame oil, half of the scallion and ginger rice, stir well.
5. When should the liver be cooked, and when do you add cornstarch and stir well, so that the liver will be smooth after being oiled. Put oil in the pot, put the liver in 30% of the hot oil, stir-fry on high heat, and the liver can be out of the pot when it changes color
6. Pork liver is ready for use
7. Put oil in the pan, add the mushrooms at 50% heat, stir-fry on high heat to make them mature, stir-fry the mushrooms for about 3 minutes, then add green onion, ginger and rice to burst the aroma
8. Add the tofu and stir fry together until the tofu has slightly burnt edges
9. Add pork liver, stir fry over high heat, add cooking wine to remove odor
10. Pour in a bowl of gorgon, wait 20 seconds, then stir fry evenly
11. Out of the pot and plate
Buy on JD
Buy on Amazon