Stir-fried Chicken Liver
by Qiao Niu
Favorite
Difficulty
Easy
Time
10m
Serving
2
1.
Cut the green pepper into coarse pieces.
Cut the Chaotian pepper into coarse pieces.
Cut celery, garlic sprouts and green onions into sections.
Shred ginger.
The garlic is flattened and chopped.
2.
Wash the chicken liver, cut into small pieces and soak in water to remove the blood.
Soak the black tempeh in water to soften, drain the water and set aside.
3. Put an appropriate amount of water in the pot to boil, blanch the chicken liver, do not boil it, the chicken liver will be old when it is boiled, then rinse with cold water and drain the water for later use.
4. Put two teaspoons of oil in a pot and sauté the chopped garlic, shredded ginger, black tempeh and green and red peppers over high heat.
5. Then put the chicken liver in and stir-fry, the fire is big, quickly put a spoonful of cooking wine, a spoonful of soy sauce and a little salt and stir well.
6. Then put in the celery, garlic sprouts and green onions, and stir-fry them. Add a little chicken essence and stir-fry until they are out of the pot.
Tips:Soak chicken liver to remove blood water and toxins.
Chicken liver flying water can get rid of some fishy smell, and it is easy to control the heat. It won't be a little bit unripe and some cooked. The internal organs must be fried and cooked before they can be eaten.
