Prepare the side dishes, cut the garlic cloves into small pieces and the green pepper into diamond shapes

Heat the oil in a wok, a little more oil, the oil should be hot, and when the oil starts to smoke when it reaches 7 or 80% of the total, pour in the pork liver slices that have been well tasted

On high heat, stir fry quickly and count backwards for 5 seconds, or use your eyes to observe, and then when the surface of the pork liver has just started to whiten, and some of them have not yet turned white and slightly meaty pink, then serve immediately. When the surface of the liver is just starting to turn white, and some of it has not yet turned white, and is slightly pinkish in color, remove it from the pan

Leave the oil in the pan, and sauté the white part of the bell pepper and garlic cloves for 1 minute

Pour in the sautéed liver, and sauté it for a few minutes over high heat

Turn off the heat! Sprinkle garlic leaves, the use of residual heat will be scalded garlic leaves to the raw can be, a little monosodium glutamate, loaded

Tips

Six points of fried tender taste, no fishy smell of stir-fried pork liver

One, the liver should not be cut too thin, 2 - 3mm thick is more appropriate, stir-fried pork liver has elasticity, cut too thin to heat, but not too thin to heat. Cutting too thin heat is easy to harden.

Two, pig liver must be repeatedly soaked, rinsed. Because there is a lot of blood and mucus in the liver, only after full soaking and rinsing, the blood and mucus between the layers can be removed, so that after frying, it will be crisp and tender.

Three, pig liver needs to be marinated in advance. The main role: 1. deodorization (cooking wine, vinegar, green onions, ginger) 2. fresh flavor (salt, soy sauce, sugar, monosodium glutamate) 3. tender taste (dry starch sizing) 4. reduce the time in the pan seasoning, stir frying (this point is very critical)

four, the amount of oil is slightly more than the usual stir fry. Battered pork liver, put less oil is easy to paste the pan.

fifth, the whole high heat. Because the best way to maintain the freshness of the ingredients is to shorten the cooking time, high temperature will be in the shortest possible time to the fresh flavor and water "seal" in the meat, and steamed fish is the same reason.

Six, fast fried, fast to what extent? Countdown to 5 seconds out of the pan, fried vegetables, back to the pan again for 5 seconds, to ensure that tender with the cardamom years ah ah ah ah ah!