Stir-fried Carrot and Pork Liver with Sauce
1.
All kinds of ingredients are prepared.
2.
Wash pig liver and slice it.
3.
Rinse under running water until there is no blood, put it in a bowl, add ginger, and soak the cooking wine with water for 30 minutes.
4.
Wash carrots and green peppers and slice them with a knife.
5.
Slice green onion and shred ginger.
6.
Boil water in a pot, boil the water in the pig liver, blanch it, and remove it after it changes color.
7.
In a separate pot, add edible oil and stir-fry the carrots.
8.
Stir-fry until the carrot is translucent
9.
Stir fry slightly, push the green peppers and carrots to the side of the pot, add the green onions and ginger.
10.
After the aroma is released, pour in the light soy sauce.
11.
Stir fry slightly to get the flavor of sauce.
12.
Pork liver blanched.
13.
Stir quickly and add salt.
14.
Season with concentrated chicken sauce.
15.
Stir until the sauce thickens, turn off the heat, and serve.
Tips:
1: After the pig liver is sliced, rinse it under running water to blood-free water, and then soak it with cooking wine water to remove part of the toxins.
2: The amount of light soy sauce is relatively large, so the finished product has a strong sauce flavor.
3: Blanch the liver and remove it immediately after its discoloration, in case it takes too long and the taste is old and coarse.
4: Carrots can only be better absorbed by the body after they are fried in oil.
5: The light soy sauce has a salty taste, so pay attention to the later seasoning with salt.