1. First of all, we prepare 350 grams of fresh pork liver and add it to clean water to clean it. This method belongs to the dry fragrant vegetables and needs to be cleaned in advance.
2. After cleaning, cut the liver into thick slices of about 3 mm. Students can cut it appropriately, which is more convenient for novices.
3.
After the pork liver is cut, the next step is to marinate. Add 1 teaspoon (about 0.5g) of edible salt to the bowl
Add 0.5 g of pepper, add 3 g of soy sauce to adjust the base color and taste, then mix well and set aside
4. Finally, add a little cooking oil and stir evenly. The purpose of this step is to prevent the pig liver from sticking together in the pot.
5. The next step is to prepare auxiliary materials. Prepare a few pieces of garlic and cut into small pieces for later use (about 30g)
6. Prepare 1 small piece of ginger, cut into small pieces for later use (about 15g)
7. Prepare 30 grams of spicy millet, chopped and spare, students who can’t eat spicy can not add
8. Prepare 1 large red pepper and cut into small particles for later use
9. Prepare 3 garlic sprouts, pat them lightly, and chop them for later use
10. The next step is to start the production. First, we heat the pan and add the right amount of oil to the pan. After the pan is smoothed, pour out the hot oil and add the right amount of cold oil.
11. Then slide the marinated liver in the pan for 10 seconds. The purpose of this step is to fry the liver until it is ready (about 5 mature at this time)
12. Then stir the chopped ginger garlic and chili diced in the pan for 30 seconds. The purpose of this step is to fry the tops of the ingredients. It takes about 2 minutes for the family stove.
13. After stirring for 30 seconds, add 0.5 g of pepper to the seasoning pot, add a little sugar, add freshness, add 5 g of oyster sauce, add 2 g of light soy sauce, and finally add 2 g of soy sauce, and stir a few times.
14. After stir-frying evenly, add the cut garlic seedlings and stir-fry on medium-low heat until they are broken, then they can be served in the pan.
15. A small fried pork liver with dried fragrant rice is finished
Tips:[Summary of fried pork liver technology]
1. The liver must be cleaned before cutting, and there is no need to rinse after the slices are cut, so that the original fragrance of the liver can be exploded (it is recommended that this method is not cleaned after being cut)
2. There is no need to add starch when marinating pork liver, just salt and pepper, salt, dark soy sauce.
3. This version is a common practice. In Hunan, you can add an appropriate amount of tempeh to increase the local flavor of the pork liver. The technical summary is complete.
