Come on, come on, let’s talk about what kind of food, as long as you mention it, it can make your saliva flow, saliva secretion speed up, ha ha… If people ask me that, my first reaction is spicy. Well, yes, that’s it. Spicy… Spicy, is one of the common flavors of Sichuan cuisine, with pepper, Chinese prickly ash, pepper, Douban sauce as the main seasoning, with different ingredients to make a variety of delicious.
300g pig liver
50g lettuce leaves
50g Pleurotus ostreatus
30g hot pot seasoning
2 g green pepper
5g dry pepper
30 ml cooking wine
10 ml soy sauce
2G raw powder
2G refined salt
5 ml concentrated chicken juice
40 ml edible oil
Step 1All kinds of food preparation.
Step 2Soak pig liver in cooking wine water for 1 hour and change water for 3 times.
Step 3Wash the pig liver with blood water removed, slice it, and then soak it in cooking wine water for 30 minutes.
Step 4Wash the lettuce leaves and pinch them into inch sections. Sprinkle small pieces of Pleurotus ostreatus and squeeze out the water.
Step 5Take out the soaked pig liver, add wine, soy sauce and flour, a little ginger, mix well and marinate for 10 minutes.
Step 6Shred ginger, garlic and chopped chives. Cut up the dried chillies and set aside the hot pot seasoning.
Step 7Boil water in a pot, add a little oil, add lettuce leaves and mushroom, blanch.
Step 8Take out the drain and put it at the bottom of the bowl.
Step 9Another pot, add cooking oil, ginger, garlic stir fry.
Step 10After the flavor, add the hot pot bottom material.
Step 11Stir fry the oil over low heat.
Step 12Add proper amount of water, turn to high heat and bring to a boil.
Step 13Add salt.
Step 14Season with concentrated chicken sauce.
Step 15Marinate the pork liver.
Step 16Boil for about 2 minutes and sprinkle with scallions,
Step 17Turn off the heat when the soup boils again.
Step 18Pour the soup and juice into a bowl.
Step 19In another oil pan, add cooking oil, add pepper, dried chili powder, and deep fry over low heat.
Step 20Pour it into the dish while it's hot. You can eat it.