Pork liver should still be blanched before you make it.

Pig liver is the liver of the pig. The older generation always said that eating animal eyes replenish the eyes and eating liver replenish the liver, so many people are running to this nutrition to eat pig liver. Pig liver is rich in vitamins and iron and other nutrients, it is one of the most ideal blood tonic, has the effect of tonifying the liver and brightening the eyes, nourishing the blood, nutritional health care, etc. It can be used for the treatment of blood deficiency and atrophy, night blindness, redness of the eyes, swelling, and foot fungus.

There are many ways to make pig liver, but no matter which way you do it, you can't get away from the two steps of marinating and nickeling.

The main purpose of nickeling and marinating is to remove the fishy, bloody water and increase the taste. Is the pig liver marinated or blanched first? This order is very important, if the order is wrong, the dish made will be very fishy. Pork liver directly into the water nicked, then, pork liver will be very fishy, the taste is also very old, there is no smooth texture, the correct way is to marinate first after nicked, marinating is to taste, deodorization, to maintain the taste, and nicked time is not too long, pork liver completely discolored can be fished out.

Pork liver marinade is very methodical, pork liver marinade before soaking in water for an hour, part of the blood bleach out of the water, soak the water and wash twice, and then thinly sliced, and then pinch the water, the water inside the pork liver pinch dry, add a little salt, cooking wine, pepper, starch scratched, marinate for 10 minutes, starch can keep fresh, tender, to ensure that the nicker of pork liver will not get old!

So when you make pork liver, you have to marinate it before nickeling it, because after it is nickeled, it will be hard to flavor it, and the texture will get old.

Here's how to make stir-fried pork liver.

Making materials: pork liver, carrots, cucumbers, cooking wine, soy sauce, green onions, ginger and garlic

Making practices:

1. Soak the liver in water for an hour, then rinse it twice with water

2. Cut the liver into thin slices, and marinate for 10 minutes in salt, cooking sauce, pepper and cornstarch

3. Slice the carrots, ginger and green onions, and cut the cucumbers into strips. Cut the cucumber into strips

4. When the oil is hot, stir-fry the onion, ginger and garlic,

5. Then put in the carrot until the carrot becomes soft and golden, then put in the liver

6. Stir-fry on high heat for about three minutes, then put in the cucumber strips and stir-fry for two minutes, and then add the chicken broth to release the pan.

Note: When frying pork liver, be sure to large goods burst, and the burning time should not be too long.