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Stir-fried Double Crisp Ingredients:Pig Stomach 200g,Chicken Liver 150g, cooking wine 5g,Fine Salt 1.4g, chopped 2g,Ginger Chopped 1g, minced garlic 1.5g,Monosodium Glutamate 1g, cooked Pork Fat 500g, (about 50g consumption),25g cornstarch slurry, clear broth 50g,Food Network
How to Cook Stir-fried Double Crisp:
1. Remove the fat skin and tough tendons from the pig stomach, wash it, cut a net-like pattern with a knife, place it in a bowl, add salt and cornstarch slurry, mix evenly,
2. Wash the chicken liver, remove the inner and outer tendons, cut a crosshatch pattern spaced by 2mm, put it in another bowl, add salt and cornstarch slurry, mix evenly,
3. Take another small bowl, add clear broth, cooking wine, MSG, fine salt, cornstarch slurry, mix to make a gravy sauce.
4. Heat a wok over high heat with pork fat, when it is about eight-tenths hot, put the pig stomach and chicken liver in, use chopsticks to quickly stir until they separate, transfer them to a colander to drain oil.
5. In a pan, leave some bottom oil, add chopped, ginger, minced garlic, stir-fry until fragrant, then pour in the chicken liver and pig stomach, add gravy sauce, toss twice, then it can be removed from heat and served on a plate.
