Stir-fried shredded liver with Houttuynia cordata
Overview
Mima planted a small patch of Houttuynia cordata, and it took several years to grow into a small patch. Initially, a friend gave her three plants, which grew year by year, and finally grew into a small patch. I was reluctant to dig it out and eat it, but later I discovered that this thing was not afraid of digging. It grew longer and longer as I dug it, so I started digging it out and eating it. I used to eat it cold, but this time I used fried pork liver. It was unexpectedly delicious. The aroma of the fried Houttuynia cordata was not diminished, and the texture was soft and waxy, which was great.
Tags
Ingredients
Steps
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The Houttuynia cordata that Mi Ma just dug out is also called Pleurotus leucophylla. At this season, the leaves are a little old, so we mainly eat the roots.
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Select the roots and clean them.
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Pinch off the fibrous roots.
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The country of origin of Houttuynia cordata and pork liver.
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Cut the pork liver into a knife, add a tablespoon of salt, and wash with water until there is no blood.
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If you have enough time, soak for ten minutes.
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Pour the liver slices into a bowl, add cooking wine, light soy sauce, dark soy sauce, salt, pepper and starch and mix well.
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Cut the green pepper into shreds and pinch into sections the Houttuynia cordata.
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Heat a wok and moisten it, pour in oil, warm the oil and put the liver slices into the wok.
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Cut it apart and take it out of the pot.
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Leave a little oil at the bottom of the pot and sauté the chopped green onions
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Add green pepper shreds and stir-fry. Return the liver slices to the pot.
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Stir evenly and add Houttuynia cordata.
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Add a little sugar, a little salt and a spoonful of light soy sauce to taste, stir evenly and remove from the pan.
