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Pork liver in soy sauce
The dishes with thick oil and red sauce always make people drool. The pork liver fried quickly is fat, tender and greasy. Every time I have a CD at home.
Step 1 . Slice the pork liver (I asked the stall owner to cut it), rinse it and drain it, and prepare the seasoning.
Step 2 . Add cooking wine, salt, soy sauce and starch, and marinate for 20 minutes.
Step 3 . There is more water in the pickled pork liver, and the water is slightly controlled.
Step 4 . Heat the oil in a hot pot and add ginger slices to saute until fragrant.
Step 5 . Put pork liver into the fire, quickly cut open and stir fry until it changes color.
Step 6 . Add a small spoonful of cooking wine, a small spoonful of raw soy sauce, a small spoonful of old soy sauce, and two tablespoons of sugar. Stir over medium high heat for twoorthree minutes to cut off the raw. Add garlic leaves and chicken essence and stir fry in a large plate.
Step 7 . *If the water is controlled too dry, stir fry it. Because of the fire, the seasoning may be dried. You can add a little water to stir fry and collect the juice. A little water is good. You can't add too much water to boil it, which will turn into boiled pork liver, which will be old and not delicious, and won't be smooth and tender.
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