condiments

200 grams of pig liver.

1 carrot

Half an onion

condiments

salt

2 grams

Light soy sauce

2 grams

chilli sauce

5 grams

five spice powder

2 grams

Sichuan pepper

1 g

old ginger

1 block

starch

5 grams

vegetable oil

30 grams

dark soy sauce

1 g

Fried pork liver with carrot and onion

1.

Wash about 200 grams of pig liver repeatedly with clear water, slice it, rinse it repeatedly, and wash away the blood.

2.

Add salt, light soy sauce, light soy sauce, allspice powder, ginger slices, pepper, Chili sauce and starch to the cleaned pork liver, and marinate for 15 minutes to taste.

3.

Side dish preparation: shredded onion and carrot slices.

4.

Add vegetable oil to the wok, it is recommended to add more, add onion and carrot slices and stir-fry for a few minutes before serving.

5.

Catch pig liver again

6.

There is a lot of residual oil in the pot. Stir-fry pork liver directly with residual oil. Be careful: use fire.

7.

Stir-fried, fragrant

8.

Pour in the fried side dishes, onions and carrots.

9.

Stir well, turn off the fire and plate.

Cooking tips

Pig liver should first use the sub-liver, which is tender, that is, choose the liver leaf part when selecting materials;

Before cooking, be sure to wash the bubble repeatedly with clear water to remove blood and avoid fishy smell;

Pork liver is delicious, and tenderness is the key. Therefore, pork liver should be cooked fiercely and quickly.

Preparation is also very important, because the action is fast, so the pork liver must be marinated in advance. When it is lowered, concentrate on the cooperation of the pot and spoon, and don't think about seasoning.

Don't worry that onions and carrots are tasteless. As it turns out, they taste just right. :)