Chicken liver in sauce
Chicken liver in soy sauce is the cheapest dish, isn't it? Twoorthree yuan a kilo can make a large plate. Although it is smooth and delicate, which is inferior to foie gras, it is absolutely superior in cost performance under careful cooking. How many ordinary people make foie gras at home? Even duck liver is rarely seen in the vegetable markets and supermarkets in the north.Chicken liver is cheap and easy to buy, and the sauce after low heat and slow sauce is rich in flavor, delicate and fragrant in taste, with high nutritional value, and has a bright effect after long-term consumption. It is easier to operate than pig liver. It is really good and cheap. Eating liver in spring can clear your eyes and reduce fire. It can clear your heart1. Cook slowly over a low heat. A high fire will make the chicken liver too old and the meat hard.2. If you want to see whether the chicken liver is cooked thoroughly, you can insert it with chopsticks without bleeding.3. After cooking and standing for a few hours, the chicken liver will taste better. Cover the surface with something to avoid air drying.
Step 1 . Remove the fat from the chicken liver and clean it thoroughly.
Step 2 . Put chicken liver into the boiling pot, add an appropriate amount of cold water and ginger slices.
Step 3 . Boil the water over low heat for about 2 minutes.
Step 4 . Wash scallion leaves, slice ginger, and prepare spices.
Step 5 . Remove the boiled chicken liver and rinse it thoroughly with warm water. Discard the previously boiled water and do not use it.
Step 6 . Add an appropriate amount of oil to the frying pan, and when the oil temperature rises, add scallions, ginger, rosemary, bay leaves, grass fruits, cinnamon, and dried red peppers. Stir fry over low heat until fragrant.
Step 7 . Add white sugar, stir fry until sugar colored, then add soy sauce, stir fry well.
Step 8 . Add chicken liver and stir fry.
Step 9 . Pour in an appropriate amount of boiling water, add an appropriate amount of salt, sugar, cooking wine, and soy sauce, bring to a boil over high heat, and skim the foam.
Step 10 . Cover the pot, turn it low, and cook for about ten minutes until the chicken liver is fully cooked.
Step 11 . Pour into a basin, let cool, cover the surface with a plate or plastic wrap, and let stand in a cool place for a few hours.
Step 12 . After tasting, take out slices and garnish with lettuce and tomatoes.
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