Exclusive Red Oil Pig Liver Noodles
Thinly sliced pork liver blanched clean, then simmered in a spicy red chili oil broth with luffa and aromatics, ladled over noodles for a bold Hunan-style bowl.
Instructions
- 1
Clean the pig liver and cut it into slices.
- 2
Rinse with clean water repeatedly until the water is clear.
- 3
Blanch in a pot of cold water.
- 4
Once the water boils, it's ready.
- 5
Rinse off the foam and set aside.
- 6
A hot pan with cold oil.
- 7
Add the chopped green onions, ginger, and pickled chili peppers.
- 8
Add light soy sauce and stir-fry evenly.
- 9
Add clean water and slices of loofah.
- 10
Add salt.
- 11
Add chicken essence.
- 12
Add white sugar.
- 13
Bring to a boil.
- 14
Add pig liver.
- 15
Bring to a boil.
- 16
Take the chili oil.
- 17
Pour in the chili oil.
- 18
Cook rice noodles while cooking dishes.
- 19
Bring to a boil and wash clean, then add cold water and cook again.
- 20
Bring to a boil again.
- 21
Rinse again with cold water and then boil in cold water.
- 22
Cook the rice noodles for about three repetitions and they will be done.
- 23
Chop the green onions and place them at the bottom of the bowl.
- 24
Scoop up the rice noodles and plate them.
- 25
Just pour in the prepared red oil pig liver soup.
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Ingredients
Main Ingredients
- rice noodles120g
- Pork liverto taste
- Luffa1 small piece
- pickled chilia few pieces
Seasonings
- Edible oil1/2 tsp
- chili oilto taste
- table salt3g
- light soy sauce10g
- chicken essence2g
- white sugar3g
Auxiliary Ingredients
- Scallions and gingerto taste