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Stir-fried Levanilla | Kenmasu Cooking's Recipe Transcript

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Cooking

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Ingredients

鶏レバー : 300g
ニラ : 1束
にんにく : 1欠片
生姜 : 適量
油 : 大さじ1
(A) Oyster sauce : 大さじ1と1/2
(A) Soy sauce : 大さじ1弱
(A) Liquor : 大さじ1
(A) Sugar : 大さじ1
(A)Round red pepper : 適量
塩こしょう : a little
ごま油 : 小さじ1

Time required

20minutes

Procedure

1) レバーの下準備をする 00:51
Separate the liver and heart, and remove the chiai.
Cut large livers in half.
Cut the heart in half and remove the blood.
Transfer to a bowl and soak in water for 5 minutes.
2) cut vegetables 02:22
Cut the chives into 3 cm wide pieces.
Slice the garlic and cut the ginger into strips.
3) make sauce 03:49
Mix seasoning (A).
4) レバーの水分を拭き取る 04:28
1を水でさらし、ザルにあげてキッチンペーパーで水分を拭き取る。
5) フライパンで炒める 05:08
フライパンに油を入れ、4のレバー、2のにんにくと生姜を加え、塩こしょうをして炒める。
ニラの硬い部分を入れて炒め、3のタレを加える。
ニラの柔らかい部分を加え、全体に炒め、ごま油を加えて完成。

Point

・For the water used to prepare the liver, it is better to use milk if available.
・Because the hard part and the soft part of the chives are fried at different times, keep them separate.
・Add 8 tablespoons of soy sauce.
・When the liver is about 80% cooked, add the hard part of the leek and the sauce. The soft part of the leek is best added last.
・It is good to finish before the lever is completely cooked.
・By being a little more conscious, heating, and pre-processing, you can recreate the taste of a restaurant at home.