Although pork liver has so many benefits, there are many processes in the early stage, and the taste of pork liver made in one step will be greatly reduced. I have made great efforts for this. I hope that after the release of the recipe, it will be helpful for bean parents to cook pork liver dishes in the future! (put away)
ingredients
main ingredients
pork liver
35g
auxiliary materials
chives
1g
pickled ginger
3g
pickled pepper
3g
garlic
2g
salt
. Remove the white gluten inside
2. Soak ginger and pickled pepper into shreds, slice garlic, and cut onion into inches. Slice pork liver with blended oil and mix with starch for later use
3. Add pickled pepper, soaked ginger, Pixian watercress and garlic slices into an oil pan at 8 degrees, and stir-fry until fragrant
4. Add pork liver and stir-fry over high fire
5. Put pork liver after spreading. Dear! Do you like it?
Tips
1. It is best to make pig liver fresh. Don't rush to cook the fresh liver you bought. Wash it under the tap for 1 minutes, and then soak it in water for 3 minutes.
2. The pork liver should be cut and cooked on the spot, so the pork liver should be sliced and mixed with seasoning and starch quickly. Remember not to use water for the pork liver starch, but use blended oil or olive oil, so that the fried pork liver is tender.
3. In Sichuan, there is a saying that pork liver is fried with 18 shovels, so it must be stir-fried with great fire. The timing determines the taste of this dish. My experience is that pork liver is cooked within 2 minutes after it is cooked
4. The mash must be put in before it is cooked. Don't stir-fry the ingredients together, because it will be burnt when it contains sugar, and it can't be put in a proper amount.