vermicelli

cooking wine

soy sauce

salt

the method of frying pork liver with vermicelli

Wash and slice pork liver (neither too thick nor too thin, too thick to fry unripe, too thin to fry old), add a proper amount of cooking wine, mix well and marinate;

The fresh mung bean vermicelli is pulled open one by one and cut into large pieces. Boil the water in the pot, blanch the vermicelli, prepare a pot of cold water, pour the vermicelli into the basket and let it cool in cold water;

put a proper amount of oil in the pot, pour pork liver when it smokes, stir fry quickly, and add a proper amount of cooking wine;

The pork liver begins to change color, and when it is half cooked, it is poured into the vermicelli and stir-fried.

finally, add appropriate amount of salt and soy sauce, and color and taste.

if you know how to weigh the pot, you can weigh it, which will make the soy sauce color more evenly.

the pot is out. The pork liver is delicious, tender and smooth, and the skin is crystal clear!

Tips

1. Buy fresh mung bean vermicelli. The vermicelli made of pure mung beans is crystal clear and tastes good.

2. The most important vermicelli must be blanched first, and then it will not stick to the pan and be fried in cold water. If this step is not done, the taste will be completely different.