Name: Spicy Pork Liver
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork liver; 50g Lettuce leaves; 50g Pleurotus ostreatus; 30g Hot pot bottom material; 2g green pepper; 5g Dried chili; 12g ginger; 15g garlic; 30ml Cooking Wine; 10ml Soy sauce; 2g Corn flour; 2g Refined salt; 5ml Concentrated Chicken Juice; 40ml Cooking oil; 2 pieces Chives

Spicy Pork Liver

by Happy elf a

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Come on~ Come on, everyone will talk about what kind of dish, as long as you mention it, it can make you drool and increase saliva production, ha ha. . . If someone asks me like this, my first reaction is spicy. Well, yes, it is it, spicy. . . Spicy is one of the commonly used flavors of Sichuan cuisine. It uses chili, pepper, pepper, and bean paste as the main condiments, and is matched with different ingredients to make a variety of delicious flavors.
The weather is getting colder, and cooking slowly begins to make small changes. Most of the dishes tend to be more flavorful, such as hot pot, spicy hot pot, boiled vegetables, spicy hot pot and so on. What I like most is to hear the sizzling sound of hot oil on the dishes and compose a kitchen hymn.
Although the spicy dishes are very appetizing, it is very pleasant to eat, but the heavy oil is heavy and spicy, and it is extremely hot. Let's eat happily, and even more healthy. Don't be gluttonous. Pork liver is easy to grow old, but the spicy pork liver produced by the wizard today is fresh and delicious. If you like it, don’t miss it. . . (If you accidentally went to the circle of friends, dozens of friends sent a circle to ask about how to do it, which really made the elves popular, haha,,, at the same time, it can be seen that the people in the circle are pure foodies! )

Spicy Pork Liver

1. All kinds of ingredients are prepared.

2. Soak the liver in cooking wine for 1 hour, changing the water 3 times in between.

3. Wash the liver from the blood, cut into thin slices, and soak in cooking wine for 30 minutes.

4. Wash the lettuce leaves of the garnish and squeeze into small sections. Sprinkle small mushrooms with oyster mushrooms and squeeze dry.

5. Remove the soaked pork liver, add cooking wine, light soy sauce and cornstarch, a little ginger, mix well and marinate for 10 minutes.

6. Shred ginger, garlic, and mince chives. Chop the dried chili and set aside the hot pot base.

7. Boil water in a pot, add a little oil to the boil, add lettuce leaves and mushrooms, and blanch them until cooked.

8. Remove the draining water and spread it into the bottom of the bowl.

9. In a separate pot, add cooking oil, add ginger and garlic and stir fry.

10. After the aroma comes out, add the hot pot base.

11. Stir-fry the red oil over low heat.

12. Add appropriate amount of water, turn to high heat and bring to a boil.

13. With salt.

14. Season with concentrated chicken sauce.

15. Add the marinated liver.

16. Boil for about 2 minutes and sprinkle with chopped green onion,

17. Turn off the heat when the soup boils again.

18. Pour the soup and juice into a bowl.

19. In another oil pan, pour edible oil, add Chinese pepper, dried chili powder, and fry until fragrant over low heat.

20. Pour it into the dish while it's hot, ready to eat.

Tips:
1: There are more toxins eaten in pig liver, so more soaking and cleaning.
2: Pork liver, must not be greedy and tender, must be cooked before eating.
3: If there is no hot pot base, use red bean paste with star anise, and stir-fry aniseed for fragrant.
4: Taste the soup first after boiling the hot pot base, if it is salty, you don't need to add salt.