The fungus is dried and the pig liver is cut into slices of about 0.3cm and then rinsed until there is no blood. The yam peeled and sliced in the same thickness as the pig liver. They are soaked in water. The yam can prevent discoloration, and the pig liver can be easily re-bubble. Go to blood)
Pour the mountain pill and pour the water into the pot and rinse it to a transparent shape for about 2 minutes.
Pig liver with ginger, pepper, cooking wine, half a small spoon, salted and evenly, add starch sizing, then add a teaspoon of oil to seal the oil
Put in a little oil, sauté the garlic, add the fungus to the fungus, add the yam, stir fry evenly, add a little salt and taste it.
Hot oil in the pot (oil is slightly more than ordinary cooking, so the liver piece is not old), fire, slip to pig liver discoloration
Pour a small spoon of soy sauce and evenly
Pour the fungus and mountain pills into the pot with the fried
Then put the sliced green pepper, stir fry evenly, taste it, see if you need to add salt to taste, you can enjoy it.
1. The liver is the largest poison transfer station and detoxification organ in the body, so don't rush to cook the fresh liver you buy. You should rinse the liver with tap water for a few minutes under the tap and then soak it in water for 30 minutes. Occasionally change the water, you can also add some white vinegar in the water to speed up the elimination of toxins. 2. After slicing the liver of the pig, rinse it repeatedly with running water until no blood seeps out. This can effectively remove toxins remaining in pig liver. 3. The cooking time should not be too short, at least it should be fried until the liver is completely grayish brown, and blood can not be seen; 4. Treatment of anemia, can be combined with spinach, but spinach should be treated with water in advance, first remove a large amount of oxalic acid from spinach, because oxalate is one of the elements that inhibit the absorption of iron 5. Pig liver often has a special odor. Before cooking, first wash the liver with water. 6. The pig liver should be cut and cooked. The fresh pig liver will be left for a long time after the cut. It will not only lose nutrients, but also many particles will condense on the pig liver after frying, which affects the appearance and quality. Mix seasoning and wet starch quickly and mix well as soon as possible.