Stir-fried pigeon liver

Method

1. 01

   Step 1

   Here's a picture of the finished product, as shown.

   

2. 02

   Step 2

   Prepare the ingredients as shown in the picture. Wash the pigeon liver, chop the scallions, garlic, and ginger, and set aside.

   

3. 03

   Step 3

   Bring water to a boil in a pot. When the water cools, add the liver, cooking wine, scallions, garlic, ginger, and Sichuan peppercorns. Boil to blanch and remove the fishy smell.

   

4. 04

   Step 4

   After simmering the pigeon liver in water for a short while, take it out, rinse it with clean water to remove any blood foam, and place it in a large bowl for later use.

   

5. 05

   Step 5

   Prepare the side dishes: slice green bell peppers, red bell peppers, small chili peppers, onions, ginger, and garlic (add more garlic and ginger because pigeon and chicken offal are very fishy, ​​and you must use garlic and ginger to remove the fishy smell. If you have pickled millet peppers, that would be even better, but I didn't have any at home, so I didn't use them).

   

6. 06

   Step 6

   Heat the pan with cold oil.

   

7. 07

   Step 7

   Add Sichuan peppercorns and sauté until fragrant.

   

8. 08

   Step 8

   Heat the oil. Sauté the Sichuan peppercorns until fragrant, then remove and discard the peppercorns. Add the prepared side dishes and sauté over high heat until fragrant.

   

9. 09

   Step 9

   Once the side dishes are fragrant, add the pigeon liver and stir-fry over high heat until just cooked through. Add appropriate amounts of oyster sauce, light soy sauce, and salt.

   

10. 10

    Step 10

    Add a little minced garlic and continue stir-frying over high heat.

    

11. 11

    Step 11

    Add an appropriate amount of mushroom essence

    

12. 12

    Step 12

    The dish is served, let's dig in! It tastes great!