Love spicy food, meat and wine. This seems to be one of the ways for busy and tired people to relax. The rise of snacks should have existed since ancient times, including cold dishes and chicken, duck and fish. As the saying goes, talking about wine and cooking wine is a hero. Today, I will share with you another game appetizer, fried pork liver.
Fried pork liver with green pepper is recommended to be 5 stars.
For details, please see our operation:
Prepare a pig liver, cut it in the middle, cut it into thin slices and cut it as evenly as possible.
After cutting it all, put it into a basin, add a proper amount of water, add a little salt, wash it repeatedly by hand, wash off the blood inside and put it into a colander.
Then pour it into the basin, continue to clean it again, and then put it into the colander to control the water. Tip: Slice the pig liver first and then clean it, which is cleaner than the whole pig liver.
Then squeeze the pig liver dry and pour it into the basin.
Add 1g salt, 1g pepper, 5g cooking wine to remove fishy smell, 2g soy sauce to make a base color, and then grab it evenly by hand.
Add a little corn starch and stir well. Adding starch can better lock the water in pig liver and make it more tender. After stirring evenly, let it stand for five minutes, let the pork liver stand, fully absorb the seasoning, and make it more delicious.
Let's prepare the ingredients again:
Slice two green peppers from the middle, remove the inner pulp, cut into diamond-shaped pieces and put them in the pot.
A red pepper is seeded, cut into diamond-shaped pieces, and mixed with green peppers to color.
Half an onion, cut into strips, grab it with your hand and put it in the pot.
Flatten and chop a few pieces of garlic, cut ginger into sections, cut millet pepper into sections, grab a few dried red peppers and put them in the pot together.
In addition, prepare a small pot, add salt 1g, monosodium glutamate 1g, pepper 0.5g, sugar 1g, cooking wine 5g to remove fishy smell, aged vinegar 5g, soy sauce 2g for color adjustment and soy sauce 5g for seasoning.
Add a little water and 3 grams of corn starch, and stir to melt the seasoning.
Mixing the seasonings well in advance can save the cooking time of pork liver in the pot and achieve the purpose of quick frying and cooking.
After all the materials are ready, we begin the next operation:
Heat the wok, add a spoonful of cooking oil, fully slide the wok and pour it out, then add a spoonful of cold oil, so that the ingredients will not stick to the wok easily.
Then pour the marinated pork liver, turn it quickly with a spoon, lubricate it for 10 second, and then pour it out to control the oil.
Add a little cooking oil to the pot, add ginger, garlic, millet pepper, dried red pepper and stir-fry until fragrant, then add green pepper and onion.
Stir-fry the fire quickly for half a minute. Stir-fry until the fire is turned off, pour in pork liver, pour in the sauce just prepared, stir-fry quickly for a few times, and turn off the fire after 10 second.
Warm Tips from the First Famous Chef
1. When frying pork liver, it is not easy to cook it too tender or too old. The standard is to fry it until there is no blood. Don't be tender, otherwise you can't effectively detoxify and kill the germs and parasite eggs inside.
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