暖身佳餚～「麻香腰肝」當月子餐也很棒！│賴學城 老師│廚娘好食光

If you want to buy a set of pork liver when you go to the market If you are not careful and buy too much You can only buy one more waist We will have a pork liver dish today Yes Ok, let's get started Ok So our students really like to use this wave board Yes To make a little more changes Yes Ok, let's cut a diamond first Then we cut it into slices Don't need to be too thin Next, let's deal with our waist Ok The waist of the market It's half here There are these like one by one It can't be eaten So we have to peel it off Peel it off little by little Because the depth of each tissue is not certain So if you peel it too deep You may lose the whole waist Clean it up We can now simply carve a flower knife It's good to be warm Ok, that's it Next, let's deal with our pork liver At this time, our pork liver Let's cut it a little bigger A little easier to sell Then we can start next Enter our Now we are going to marinate our liver Liver is also marinated Yes, marinate We have a little rice wine Then our white pepper And white powder This is also to catch the smoke, right? Yes, let's catch the smoke Massage it After catching it evenly Pour in our sesame oil Let it sit Next, let's deal with our waist I have a pot of water here After the water boils We just put it in So you have to cook it first Soak it We can cut it like this When the temperature comes up a little We soak it again So it doesn't have to be very cooked Because if the waist part is overcooked It will shrink a little We just pour it next to it Just soak it in water Yes, soak it in water for later use So that's how you deal with the waist Next, let's deal with our liver Let it drain The oil temperature should not be too high Then we can put in our liver Don't move it when you just put it in After a few seconds We can simply flip it At first, our liver is very soft Soft Wait until it becomes hard It's done So it can't be too long But you have to look at the timing Yes A few ways to judge Look at its maturity So we really need to keep the oil temperature If it's too high You can't catch it all at once Yes Just let it come up slowly In fact, we also learned today A basic way to deal with pork liver If you want to make a fried pork liver like this You can marinate it like this first Then use low-temperature oil You can get a soft and tender pork liver Soft and tender Pork liver must be eaten while it's hot Eat while it's hot It's important to say three times Very important Must eat while it's hot It's really different when it's hard That's a lot of difference At this time, it has become firm It's not as hard as it was just now It's almost cooked At this time, we can cook it until it's about 80% to 90% cooked Because we have to put it in the pot later Next, we will add our ginger slices Ginger slices Like this kind of pork liver dish It seems that a lot of people use ginger to remove the fishy Yes, remove the fishy Ginger, rice wine We slowly fry it During the process of frying Let's look back at our pork liver Soak it like this Will also At this time, we can take it out first Because it's already 90% cooked It rolls up It won't get smaller But It will taste fat Yes Just like our goose After the fragrance comes out We will add our rice wine The rice wine is here Rice wine is divided into two sections Divided into two sections At this time, we will also add our oyster sauce Oyster sauce Stir fry a little After the fragrance comes out We just add a little water At this time, we can turn on the fire a little bigger Let it cook for a while Yes A little sugar Our tomatoes Go down and cook a little Like this Next, all our ingredients Can be added one by one You can come in now Correct Then let's make a sauce it is good Water starch Tapioca starch When we put it in Turn the fire down a little Go slowly and put it in Just a thin sauce Before preparing to start We put a black vinegar Steamed its fragrance At the end of this dish Put black vinegar No last The last one Is our Main character Black sesame oil it is good At this time, we are done Let's set a plate I just said Pork liver should be eaten while it is hot So we heated this stone Correct Make a base This hot stone is also very convenient Yes This is to keep it warm It feels very noisy This dish is done done Correct Let's pick it up a little Pick out the color Thank you today Chef Xue Cheng For bringing us Really Are all big dishes But very simple Guarantee everyone at home Guest home Friend dinner All have face Very nice If the audience likes it You can try it yourself See you next time Bye bye