Pork liver topping with noodles (old lane version)
Fresh pork liver 200g
4 fresh mushrooms
Oil about 200 grams
Scallions are about 150g
The sugar is about 30 grams
Light soy sauce is about 70g
Dark soy sauce about 35 grams
Water starch content
Pig liver cleaning knife
Slice for use (Cut small pieces, as thin and thick as possible)
After blanching, remove the spare (do not need to be fully cooked, the surface can change color) cold water into the pot, the pot into the scallion white part, a little cooking wine, white vinegar (this is to ensure the liver is the key, so it is recommended not to replace the modification), here the cooking wine and white vinegar weight are about 15g can be.
Related content learned from experience
Wash the shallot and cut it into sections. Only the shallot leaves are needed.
1. Heat the pot and cool the oil. Add 200g oil at one time. 2, wait until the oil is slightly hot into the shallot, low heat low temperature slow fry, until the shallot color can be removed for use; 3. Fill 1/3 of the scallion oil in the pot and set aside; 4. Add light soy sauce and dark soy sauce directly into the remaining oil in the pot. Put the prepared pork liver and shiitake mushrooms into the pot until slightly boiled. 5, here the whole use small and medium fire, so as not to burn the soy sauce; 6, boil the pot for 1-2 minutes, ensure that the pork liver is cooked, add water starch, until the soup is thick; 7. Drizzle 1/3 of the onion oil before serving and mix well.
Boil the noodles in water, drain and fill the bowl (be sure to drain the water of the noodles, it will not affect the taste). Pour the pork liver and fried spring Onions on the top, perfect!