Liuganjian

Overview

How to cook Liuganjian at home

Tags

• hot dishes
• cantonese cuisine
• full banquet of manchu and han dynasties
• aged vinegar
• chives
• clear vinegar
• cooking wine
• corn starch
• five spice powder
• garlic
• hot pepper
• light soy sauce
• old soy sauce
• pork liver
• carrot
• ginger

Ingredients

Steps

1. 1 Rinse fresh pork liver several times with water, then put it in a container and pour a tablespoon of vinegar into it and soak it for more than half an hour. This will remove the bacteria in the liver and increase the taste when frying.

   

2. 2 Rinse the soaked pork liver with water and cut into thin slices

   

3. 3 Add starchy five-spice powder and one tablespoon of light soy sauce cooking wine and mix well.

   

4. 4 Slice the carrots, cut the green pepper, garlic, ginger and onion and set aside.

   

5. 5 Chop the starchy garlic into mince, add light soy sauce, dark soy sauce and mature vinegar to prepare the sauce.

   

6. 6 Pour oil into the pot, stir-fry the marinated pork liver quickly until it turns white and take it out.

   

7. 7 or 9 is fine

   

8. 8 In another pot, sauté onion, ginger and garlic until fragrant.

   

9. 9 Add carrots and peppers and stir-fry until soft

   

10. 10 Add pork liver

    

11. 11 Pour in the sauce.

    

12. 12 Stir quickly a few times and remove from the pan.