How to make pig liver, lung and heart:

1. Prepared materials: green pepper, carrot, black fungus, wild rice and pig liver, pig heart and pig lung. 2. Blanch the pork liver, pig heart, and pig lungs first. 3. After the color changes and no blood streaks can be seen, put it out and set aside. 4. Stir-fry the mushrooms 5. Stir-fry the carrots 6. Add the wild rice 7. Stir-fry the green pepper and black fungus 8. It’s time to put the lid on the pot Cook for a while so that the wild rice is cooked. 9. After cooking, add the pork liver, heart, and lungs, and stir-fry for a while.

Pork liver can also be fried and eaten alone. How to make stir-fried pork liver

Ingredients: 500 grams of pork liver, 50 grams of black fungus, half a cucumber and half a carrot

< p>Accessories: Garlic salt, rice vinegar, raw powder, ginger, wine, oyster sauce, sugar

Procedure steps

1. Rinse the pork liver thoroughly, cut into thin slices, soak in light salt water for 30 minutes and repeat Change the water until the water is clear (to completely remove the retained liver blood and toxins), soak the black fungus in warm water, cut the remaining ingredients into slices, cut the garlic into slices, and cut the ginger into minced pieces;

2. Wash the Drain the water from the pork liver, add dry cornstarch, cooking wine, a little salt, and pepper to make a paste;

3. Heat the oil in the pot until it is 40% hot, add the slurry liver slices Quickly spread until the color changes and set aside;

4. After leaving the bottom oil in the pot and burning, add the minced ginger and garlic slices and sauté until fragrant, then add the carrots and black fungus and stir-fry (the black fungus can be used to prevent explosions) Boil it with boiling water in advance), add a little salt, sugar, cooking wine, and a little vinegar and stir well;

5. Add 2 tablespoons of oyster sauce and continue to stir-fry for 1 minute, and finally add cucumber slices and pork liver slices Stir fry evenly.

The heat for carving the pork liver: It is very important to control the heat when carving the pork liver. First of all, there needs to be more oil and the oil temperature should be appropriate. If the oil temperature is too high, the pork liver slices will taste harder. If the oil temperature is too low, the pork liver slices will be easily separated from the pulp and cause failure. The liver is an organ that detoxifies, so don’t rush to cook it when you first buy it. Clean it thoroughly, cut it into slices, and soak it in light salt water for 30 minutes. Change the water repeatedly until the water is clear. Light salt water is in a hypertonic state and can effectively absorb toxic substances retained in liver tissue. Before frying, pork liver must go through a process of adding cooking wine, soy sauce, dry starch, etc., mixing well and sizing, which can effectively avoid the odor problem of pork liver, and cooking wine can also play a role in detoxification and sterilization.