Chicken liver in sauce

Overview

Sauced chicken liver is the most inexpensive non-vegetarian dish, right? For two or three yuan a pound, you can make a large plate. Although it is not as smooth and delicate as foie gras, but with careful cooking, the price/performance ratio is absolutely superior. How many ordinary people can make foie gras at home? Even duck liver is rarely found in wet markets and supermarkets in the north. Chicken liver is cheap and easy to buy, and when sauced slowly over low heat, it has a rich aroma, a delicate and fragrant taste, and high nutritional value. Long-term consumption can also improve eyesight. It's easier to operate than pork liver, and it's really good quality and cheap. Eating the liver in spring can improve eyesight and reduce fire, and can clear the heart...

Tags

• cold dishes
• home cooking
• common dishes
• children
• old man
• dinner with friends
• autumn recipes
• lunch
• cao guo
• chicken liver
• cinnamon
• cooking wine
• dried red pepper
• lettuce
• oil
• old soy sauce
• rosemary
• white sugar
• fragrant leaves
• ginger
• green onion leaves
• salt
• soy sauce
• tomatoes
• water

Ingredients

Steps

1. 1 Remove the fat from the chicken livers and clean them.

   

2. 2 Put the chicken liver in the cooking pot, add appropriate amount of cold water and ginger slices.

   

3. 3 After the water boils, simmer over low heat for about 2 minutes.

   

4. 4 Wash the green onion leaves, slice the ginger, and prepare the spices.

   

5. 5 Remove the cooked chicken livers and rinse them with warm water. Discard the original cooking water.

   

6. 6 Add an appropriate amount of oil to the wok. When the oil temperature rises, add onions, ginger, rosemary, bay leaves, grass fruits, cinnamon, and dried red pepper. Stir-fry over low heat until fragrant.

   

7. 7 Add sugar, stir-fry until the sugar color turns, add soy sauce, stir-fry evenly.

   

8. 8 Add chicken livers and stir-fry.

   

9. 9 Pour in an appropriate amount of boiling water, add an appropriate amount of salt, sugar, cooking wine and dark soy sauce, bring to a boil over high heat and skim off the foam.

   

10. 10 Cover the pot, turn to low heat, and cook for about ten minutes until the chicken liver is cooked.

    

11. 11 Pour into a basin, let cool, cover the surface with a plate or plastic wrap, and let it rest in a cool place for a few hours.

    

12. 12 After it tastes good, take out the slices and garnish slightly with lettuce and tomatoes.