Method of the sponge gourd that the pork liver slips away

Method of the sponge gourd that the pork liver slips away

Material: 200 grams of pork livers, 200 grams of skinless sponge gourds, 10 stretches garlic chips, 2 drops of hot red pepper. Salt the material A down: Ginger silk is 15 grams, 1/3 of the small spoons of thin salt, a big spoon of cooking wine, the teaspoon of corn starch 2. The seasoning of stir-fry: 1/3 of the small spoons of salt, grow and smoke a big spoon, a teaspoon of sugar
1.After the pork liver is cleaned, reject superficial white muscle to hold in place with a net.
2.Rinse well again, slice.
3.The pork liver is put into bowl, quench into a cup and eighty-percent of the hot hot boiled water.
4.Stir the pork liver, change color to all surfaces. Pull out and rinse well with the cold water, and drain the moisture content. Pickle the pork liver for 10 minutes by salting the material A down.
5.Put 4 big spoons of oil in the pan, it is hot to cook to forty percent. See little bubbles arise inside.
6.Salt good the intersection of pork liver and the intersection of drip and net moisture content down ' Cooking wine) Quench into the pan and turn over and fry rapidly.
7.Fry until seventy percent familiar to pull out
8.The oil left, put the garlic slice and slightly fry.
9.Put the sponge gourd, hot red pepper slice, 1/3 of the small spoons of salt, turn over and fry with the small fire.
10.Fry and slightly soften the body to the sponge gourd.
11.Join the pork liver fried in advance, raw to smoke a big spoon of sugar and a teaspoon
12.Transfer to the middle fire, fry it to the sponge gourd totally soft body. Pay special attention to: Pork liver put oil cauldron into must drain moisture content, otherwise oil with water can spatter, come out.
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