Fried pork liver with green pepper

1. First, we prepare a fresh pork liver, soak it in water to remove the blood inside, and after soaking, rub and squeeze it repeatedly with your hands. Wash the blood stains from the pig liver.

2. Then cut the pork liver into even thin slices, try to cut it as evenly as possible, so that it can be fried quickly and taste more tender and smooth. After cutting, wash the pork liver several times with water until the water is very clear to avoid a fishy smell when eating.

3. Next, we drain the pork liver and marinate it, add 2 grams of salt, 2 grams of sugar, 2 grams of pepper, and 3 grams of dark soy sauce to adjust the background color, and mix well with the pork liver. For the bottom taste, grab a small handful of starch, mix well again and marinate for 5 minutes. When the starch is heated and gelatinized, it can lock the moisture in the pork liver and increase the tenderness.

4. Next, let’s prepare the accessories. Take half a red pepper, remove the seeds and cut it into triangular slices. Cut one green pepper into the same triangular slices. It looks better when fried with green or red. Halve the onion and cut it into triangular slices. Break up any sticking parts and put them together with the green and red peppers for later use.

5. Cut the green onions into water chestnut slices, cut the ginger into thin slices, cut a few pickled peppers into rings, split a handful of wild mountain peppers in half from the middle, and put them in the same basin.

6. Prepare another small bowl, add 1g of MSG, a little sugar, 2g of chicken essence, 10g of cooking wine, and 3g of dark soy sauce. Dilute it with water, pour in a little water starch, mix well and set aside. Mixing the seasonings in advance can reduce the time the pork liver spends in the pot, making it more tender when fried.

7. After all the ingredients are prepared, we start cooking, heat the pot, and add vegetable oil to the pot. This step can prevent the pork liver from sticking to the pot. After the pan is smooth, pour out the hot oil, add cold oil, pour the pork liver into the pan and stir-fry quickly until the pork liver becomes smooth and changes color.

8. Then add onion, ginger, pickled pepper and wild pepper and stir-fry together to let the pork liver absorb the aroma of the ingredients. Then add green and red pepper slices and onion slices and stir-fry for a few times. Stir the prepared sauce evenly and pour it into the pot. Turn up the heat and stir-fry quickly for 30 seconds. After the ingredients are fragrant, pour in red chili pepper to increase the spiciness and oiliness. Continue stir-frying for a few more times before taking it out of the pot and serving it on a plate.

Tips

1. Pork liver must be soaked and washed to fully remove the blood stains inside, otherwise there will be a fishy smell.

2. Pork liver wrapped in starch can lock in moisture and maintain a tender and smooth taste.

3. The bowl ingredients must be prepared in advance to facilitate quick cooking and make the stir-fry more tender.