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How to make spicy and dried pig liver

1, air-dried spicy pig liver preparation, cut into thin slices, soak in salt water for 30 minutes to remove the fishy smell, and then rinse with clean water. Prepare seasoning, including pepper, dried pepper, ginger, garlic, salt, sugar, cooking wine, light soy sauce, soy sauce, vinegar, sesame oil. Stir-fry pepper and dried chili peppers and mash them into powder and set aside. Cool oil in a hot pot, add ginger and garlic, saute until fragrant, add pork liver and stir-fry until discolored.

2. Wash the prepared pig liver and dry it for use. Then cut the pig liver into long strips with a knife, as shown in the picture. Then put the pig liver and water into the basin together. Then add the right amount of white vinegar and cooking wine, as shown in the picture. Then soak it for two hours and fish it out to dry. Pour it into a large basin again for better pickling. Then add the spirit, as shown in the picture.

3. First of all, prepare 500 grams of fresh pig liver, wash away the blood, and cut into thin slices of about 2-3 mm. Then, mix the pig liver with 100 grams of salt, 50 grams of sugar and 30 milliliters of cooking wine, stir fully and let it taste for 30 minutes. Then, prepare 10 grams of ginger, peel and slice the ginger, peel and cut the garlic into 5 slices, put it in a basket or basin with the pickled pig liver, and make sure that each piece of pig liver is evenly stained with ginger and garlic flavor.

Tips for spicy chicken liver

1. The practice of spicy county liver: wash the chicken liver, cut it into small pieces, add salt, cooking wine and starch and marinate for 10 minutes. Cut green pepper, red pepper, dried pepper, spring onion, ginger and garlic into small pieces and set aside. Cool the oil in a hot pan and fry the chicken liver until golden on both sides. Remove and set aside. Leave the bottom oil in the pan, add spring onions, ginger and garlic to saute, add dried chili peppers and stir-fry for fragrance. Add green and red peppers and stir well. Season with salt and chicken essence.

2. Cut chicken liver into thick slices and coriander into long sections. Split the garlic in two and cut the dried chili peppers. Pour oil into the pan, heat the oil slightly and stir-fry the garlic, chili and sesame pepper to taste. Add chicken liver and stir-fry, add soy sauce and a little sugar to season. Stir-fry the seasoned chicken liver and turn off the heat and put in the parsley. Stir well and get out of the pan.

3. Chicken liver pie is a creative way to chop chicken liver, mix it with pork stuffing, add chopped onion, minced ginger, soy sauce, salt and other seasonings to make stuffing. Then wrap the stuffing in the crust, make a cake, and fry it in a pan until golden on both sides. The chicken liver pie made in this way is tender and delicious. Spicy chicken liver is a Sichuan style, which is suitable for friends who like to eat spicy food.

4. Wash chicken liver and slice, marinate with cooking wine, ginger and onion to remove fishy smell. Boil the pot with water, put in the pickled chicken liver, quickly boil until discolored and then fish out. In another pot, add water to boil, add sliced ginger, green onions, Chinese wolfberry and red jujube, then put the chicken liver back into the pot, add the right amount of salt to season, cook until the chicken liver is done. This chicken liver soup is both nutritious and fishy. Sliced spicy chicken liver and pickled with cooking wine, salt and pepper.

5. Chicken liver soup is a nutritious soup. Wash the chicken liver and remove the smell of blood. Add water to the pot, add chicken liver, ginger slices, green onions, boil over high heat, skim off the floating foam, turn to low heat and cook until the chicken liver is done. Can add Chinese wolfberry, red jujube and other flavor, and finally add salt seasoning. Spicy chicken liver friends who like hot chicken liver can try spicy chicken liver. Slice the chicken liver and marinate it with cooking wine, salt and pepper.

Stir-frying pork liver directly into the pot is wrong, how to make pig liver tender and refreshing without fishy smell?

Next, heat the production, cool the oil in the hot pot, and then add the clear oil to heat it. When the oil temperature is 50%, it is 150 degrees. Pour into the pig liver oil, and break the pig liver with a spoon. Pour out the controlled oil when the pig liver is tender. Add a little oil to the pot, add pepper to stir-fry, then add spring onion and ginger, millet hot pickled pepper, soaked ginger to stir-fry fragrance, then add line pepper, millet pepper, stir-fry line pepper, millet pepper to taste.

First: the fascia above the pig liver and the blood in the pig liver must be cleaned up. Second: first pickle the pig liver to make it taste more fresh and tender. Third: we must master the heat of stir-fried pig liver, we must use fire to stir-fry, do not fry for too long.

Slice the pig liver, rinse with clean water, and then prepare to marinate. Remember to do pickling every day, can effectively remove the fishy smell. Add appropriate amount of white pepper, light soy sauce soy sauce, rice wine and cassava starch to the pig liver, add a little salt, grasp well and marinate for 15 minutes. Use this time to cut onions, garlic and green and red chili peppers and set aside. When the pickling of pig liver is finished, prepare to stir-fry.

The fifth step, stir-fry until uncooked, add some soy sauce and oyster sauce seasoning, stir-fry well, you can turn off the heat out of the pan.

Preparation method and materials of spicy pig liver

Materials: 1 piece of pig liver, half of red onion, 1 persimmon pepper, carrot. Practice: wash green peppers, onions and carrots and slice them. Mix light soy sauce, soy sauce, sugar, chili sauce, cooking wine, salt and starch into sauce. The pig liver is sliced and put into boiling water with ginger and cooking wine. after the pig liver changes color, pick it up immediately. Heat the oil in the pan, then add ginger, carrots, onions and green peppers to stir-fry.

Basic materials: 200g pig liver, 75g Fried Peanuts. Seasoning: 75 grams of mixed oil, 10 grains of pepper, 8 grams of dry pepper, 3 grams of salt, 13 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of soy sauce, 20 grams of wet starch, 8 grams of onion, ginger, garlic and sugar, appropriate amount of soup, a little vinegar. Cut liver, spring onions and ginger into slices, cut dried chili peppers and cut green onions into sections. Mix the liver with salt and cooking wine, mix with wet starch and mix with some oil.

Rinse pig liver under flowing water to remove blood and impurities. The membrane on the surface of pig liver can be gently scraped off with a knife, which can make pig liver more tender and smooth. Slicing: the washed pig liver is cut into thin slices, about 3-5 mm thick. Try to keep it evenly when slicing, so that it will be heated evenly when cooking and taste better.

Preparation material: wash the pig liver, cut it into thin slices or strips, and adjust the size according to your taste. Prepare the right amount of ginger, garlic, onions, peppers and other seasonings, as well as pepper, dried chili and other spicy ingredients. Pickling: put the chopped pig liver into a bowl, add appropriate amount of light soy sauce, cooking wine, salt, pepper, starch and other seasonings, stir well and marinate for 10-15 minutes. This can make the pig liver more flavorful and taste better.

The most authentic spicy pig liver should include the following steps: choose and buy fresh pig liver, marinate it with cooking wine, light soy sauce and starch, stir-fry with pepper, pepper and other seasonings, and finally add chopped onions and coriander. First of all, the purchase of fresh pig liver is the key. The fresh pig liver is bright red in color, soft in texture and without peculiar smell. Wash the pig liver and cut it into thin slices, which is beneficial to the subsequent curing and stir-frying.

Zhenchuan spicy liver method

1. Zhenchuan spicy liver method: preparation materials: pig liver, bean skin, tofu skin, bean sprouts, pepper, pepper, ginger, garlic, cooking wine, light soy sauce, soy sauce, salt, sugar, chicken essence, coriander, chopped onions. Slices of pig liver, pickled with salt, cooking wine and light soy sauce for 10 minutes. Set aside bean skins, tofu skins and bean sprouts. Chopped pepper, pepper, ginger and garlic.

2. The practice of spicy liver is also simple, but it is necessary to choose the oil of fried liver, so that the fried liver is fragrant. "the oil we use now is the best rapeseed oil." Zhou Yadong said that the seasonings of fried liver are garlic, ginger, spring onions, chili and so on. After stir-frying the pig liver, cut the bowl holder into long and thin strips, then pour the spicy liver on it, and a bowl of smooth, delicate, fragrant and unique Zhenchuan bowl holder will be ready.

3, Spicy Hot Pot formula, Sichuan flavor Spicy Hot Pot formula 4, Pixian Douban 240,50,65 yuan / barrel, several different prices of Pixian Douban is the most important seasoning in Spicy Hot Pot, red soup hot pot, used in soup brine can increase freshness, flavor and color, so that the soup has a warm, mellow and thick red bright.