The method of stir frying blood skin vegetables with pork liver

Health benefits

Pig liver: strengthening the spleen

Ingredients and materials

Pig liver 150g

Blood skin vegetable 200g

Soak ginger in one

Several pickled peppers

Two single garlic

A small amount of monosodium glutamate

Douban (marinated pork liver) about 20g

Starch (marinated pig liver) about 20g

A small amount of Sichuan pepper powder (pickled pork liver)

One scallion section (pickled pork liver)

Old soy sauce (marinated pork liver) about 8ml

The method of stir frying blood skin vegetables with pork liver

1. Wash the blood skin vegetables clean

2. Slice pig liver and wash away the blood several times. Drain the water

3. Marinate pig liver with starch, scallions, Sichuan pepper powder, Douban sauce, and soy sauce

4. Marinate evenly

5. Prepare to soak ginger, pickled peppers, and garlic

6. Heat oil in the pot. Pour in the seasoning shown in Figure 4

7. Pour in pork liver and stir fry for about a minute

8. Pour in the blood skin vegetables, add MSG and stir fry until cooked. Remove from the pot

Tips

The seasoning and salt taste are sufficient, so there is basically no need to add salt.

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