The method of stir frying pigeon liver

Health benefits

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

Moderate amount of pigeon offal

One green and one red pepper each

Moderate amount of edible oil

Moderate amount of ginger

Moderate amount of Sichuan pepper

Moderate amount of scallions

Moderate amount of garlic

Appropriate amount of oyster sauce

Moderate amount of light soy sauce

Moderate amount of chili pepper

Moderate amount of mushroom essence

The method of stir frying pigeon liver

1. First, take a finished product image as shown in the picture

2. Prepare the ingredients as shown in the picture. Wash the pigeon liver thoroughly, cut the scallions, garlic, and ginger for later use.

3. Heat the pot with water. When the water cools down, add liver wine, cooking wine, scallions, garlic, ginger, and Sichuan peppercorns. Boil and blanch to remove the fishy smell.

4. Wait until the pigeon liver is slightly boiled in water for a moment, then remove it and wash away the blood foam with clean water. Set aside in a grand bowl.

5. Prepare side dishes, shred green chili peppers, shred red chili peppers, shred small chili peppers, shred onions, slice ginger, and slice garlic (add more garlic and ginger because pigeon offal and chicken offal are very fishy, and garlic and ginger must be used to remove the fishy smell. It would be even better to stir fry with millet soaked in chili peppers, but I don't have them at home, so I don't need them).

6. Hot pot and cold oil.

7. Add Sichuan peppercorns and stir fry until fragrant.

8. Wait for the oil to heat up. Stir fry Sichuan peppercorns until fragrant. Remove the Sichuan peppercorns and discard them. Add the prepared side dishes and stir fry over high heat until fragrant.

9. When the side dishes are fragrant, add pigeon liver and stir fry over high heat until it is dead. Add an appropriate amount of oyster sauce, light soy sauce, and salt.

10. Add a little minced garlic and continue stir frying over high heat.

11. Add an appropriate amount of mushroom essence

12. Put the plate on the table and start it. The taste is good.

Tips

1. Generally, pigeon offal and chicken offal can have a strong fishy smell if not handled properly. However, it's okay to add cooking wine, scallions, garlic, and Sichuan peppercorns and blanch them in water to remove the fishy smell.

2. Generally, garlic should be added more to these types of dishes. Garlic can suppress fishy odors and also kill bacteria, detoxify, and eliminate odors

3. Chicken and pigeon offal seasonings should be added more to suppress the fishy smell, and some cooking wine can be added appropriately to remove the fishy smell.

4. Be sure to stir fry quickly over high heat and add spicy seeds. In fact, this dish is also a heavy flavored dish, as it has a strong fishy smell and requires heavy seasoning pressure.

5. Before serving, the purpose of enlarging the minced garlic is also to enhance its freshness.

6. This is just my family's way of eating. Please forgive any differences.

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