Stir-fried Chicken Liver
1.
[Soak in water + change water] I bought fresh chicken liver. The amount of 5 yuan is too much for 4-5 people to eat. Soak in water at least half an hour when I go home. It is recommended to change it frequently in the middle. water
2.
[Slicing] After soaking in water, first cut the chicken liver in half, cut off the white tendons, do not cut too thin on the bevel, you will see black and red blood vessels when you cut them, pull them out as much as possible and throw them away
3.
[Special Note] The chicken liver in this part is not easy to cut as shown in the figure, and everything will fall apart if it is soft, so this part does not need to be cut into a large piece. The white tendons are wrapped around the hidden blood vessels, cut it away~
4.
[Soak in water after slicing] I am really afraid of the fishy smell, so I suggest to soak in water again after slicing. As shown in the figure, the water is still quite turbid. Soaking in water after slicing will help to wash the blood thoroughly. Soak it for a while. About to flush
5.
[Flush with a slotted spoon] Because the chicken liver has been sliced, the water flow should not be too large, it will easily wash away the slippery chicken liver, while gently stirring the chicken liver with the hand to pass the water, I have too much of this...2-3 It is enough for a person to eat half of it, and flushing is much easier. Key points ❗Observe the color of the water, flush the blood water until it becomes clearer and clearer
6.
Compared with step 4, the water is much clearer and the chicken liver is lighter in color, so that's ok!
7.
[Preserved chicken liver] In order to make the chicken liver more fishy and tasty, it should be marinated, starting from half an hour, it is recommended that the time be longer than 1-2 hours, and the ingredients should be blanched after not putting too much. Ingredients: cooking wine 2 Spoon, 2 spoons of light soy sauce, appropriate amount of white pepper, 2 slices of ginger, a small amount of salt, a small amount of starch
8.
[Prepare the side dishes] Because of the large amount of chicken livers, I bought 2 bell peppers and 2 red peppers. You can adjust them according to the amount of chicken livers.
9.
[Preparation of ingredients] Don’t be afraid to put more onion, ginger and garlic, especially the more garlic, the more fragrant. I am too lazy to just cut the garlic slices, and it would be better to mash it into minced garlic. You can also add chili, a small amount of pepper and star anise according to your personal taste, it will be more delicious!
10.
[Prepare water starch] Adjust a little water starch for later use
11.
[Boiled water + drain] The water is boiled and blanched. You don’t need to wait for the water to re-boil. The chicken liver’s color has changed. It’s a little bit red, not afraid of it, then drain the water.
12.
【Saute Ingredients】Heat the pan with cold oil and sauté
13.
[Put in the side dishes] Add green and red peppers and fry until they are broken
14.
[Put in chicken liver] Stir fry a few times
15.
[Add seasonings] 1 spoon of cooking wine, 2-3 spoons of soy sauce, 1 spoon of dark soy sauce, half a spoon of oyster sauce, appropriate amount of white pepper, MSG or chicken essence. Stir-fry evenly, adjust according to the amount, and add some salt if it is not salty
16.
[Stir-fry on medium-high heat until fully cooked + water starch thicken] The chicken liver is not afraid to stir-fry for a longer time to protect the life of the chicken~ the final thickening is complete~
Tips:
[Key point to remove fishy] Soaking water + changing water + flushing + marinating + blanching, pig liver can also be treated in the same way, 100% will not taste fishy~
