Yunnan bandit pig liver
It's called bandit pork liver. It's not eaten by bandits or bandits~It should be regarded as Hunan cuisine, but now it has been carried forward everywhere. My hometown, Yunnan, also often makes this dish~1. You can't fry the liver for a long time, otherwise the liver will grow old and lose its best taste ~ but remember to fry the liver well. Eating the unripe liver will damage your body~2. Pig liver is the largest detoxification organ in pigs. All kinds of toxic metabolites and some toxic substances mixed into food, such as pesticides, will gather in the liver and be detoxified and excreted by it, or transported to the kidney after chemical processing and excreted from urine. The liver can also produce inflammation and even liver cancer. In addition, there may be liver parasites and other diseases.If all kinds of toxic substances in the liver are not eliminated, or the detoxification function decreases, the toxic substances will remain in the blood of the liver, which may induce cancer, leukemia and other diseases.As the toxic blood in the pig liver is scattered and stored in tens of thousands of liver blood sinuses, after buying the pig liver, wash it under the tap, and then soak it in the basin for 1 ~ 2 hours to eliminate the residual blood.
Step 1 . When the pig liver was bought from the market, it had been sliced. When I came home, I soaked it in warm water to wash away the blood. After rinsing, the blood was basically removed.
Step 2 . Cut the green onion into green onion sections, cut the garlic and ginger into 1cm dices, and break the dried pepper into two ends.
Step 3 . Drain the water from the liver after removing the blood. Pour 10ml cooking wine, starch and soy sauce and marinate for 20 minutes.
Step 4 . Heat the pan to 8 minutes, and pour into the oil hot pan.
Step 5 . Add diced garlic, diced ginger and dried pepper to saute until fragrant.
Step 6 . When the dried pepper changes color, add black bean sauce and stir fry until fragrant.
Step 7 . Slide the pork liver into the pot and stir fry for about 1 minute until the pork liver changes color. Add the scallion and stir fry for about 1 minute. Add salt and monosodium glutamate to taste.
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