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Soak the liver in ice water for about 30 minutes to remove the blood, then cut into 1-cm cubes.
Shave off the thin skin of gizzard and cut into pieces the same size as the liver.
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Boil the starch noodles, cut them into small pieces, and finely cut the white leek and ginger.
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Cut the lettuce and carrot fine and cut the celery and onion thin,
and stir them in cold water to keep them crisp.
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Heat the salad oil in the pan, fry 1 briefly, add (A), cook until the water is gone.
Turn off the heat, add 2, and mix.
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Put 4 on an egg roll sheet, apply flour dissolved in water to the edge of the sheet,
fold it diagonally, and fix it firmly while removing any trapped air.
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Put 5into the frying oil heated to 180 degrees and fry crisp.
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Dish up 3 and 6 and pour (B).
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