People in Taiwan Province Province are the best people to deal with pig liver. The sesame oil pork liver sold in street stalls tastes first-class. The locals use sesame oil to saute incense and stir-fry pork liver with strong fire. It depends on the temperature. There is too much blood, too old and dull to master well. Insert a chopstick, preferably stainless steel chopstick, from the bottom of the tomato. If not, the wooden chopsticks will take an hour to soak. Turn on the gas stove, light it and bake tomatoes on it.
Pig liver should be bright red and elastic. Generally, poke it with your finger after purchase, and it feels elastic. Focus on it. Pig liver is a detoxification organ. So soak it clean after you buy it. It is best to eat it at home with light salt water and a little cooking wine. First, soak the pig liver in cold water to remove the blood from the pig liver. Before frying pork liver, wash it with clear water and cut it into thin slices. Stir-fry the ingredients in the pot first, then stir-fry the pork liver with oil, and then stir-fry the ingredients when the pork liver is cooked.
There are three ways to make pork liver: marinating, roasting and stewing. They are all distributed in the three mainstream recipes of traditional folk noodles since ancient times, and they are all indispensable, and often appear in the same noodle. Put oil in the pot, add onion, ginger, garlic, green pepper, etc. , and add the pork liver to the fire after the fragrance bursts out. When frying pork liver, it must be on fire. Just stir in the pot for a while. Remember not to fry for too long. If the pig liver is too old, it will be hard and unpalatable.