Many people like to blanch before frying pork liver, in fact, the more blanched pork liver the more fishy, and pork liver blanched immediately became old, in fact, fried pork liver is not need to blanch. I suggest that everyone: fried pork liver, do not blanch in the pot, add one more step, pork liver tender and no fishy flavor. Below is the cooking method of stir-fry pork liver to share with you.
Fried pork liver
Preparation materials: 500 grams of pork liver, a piece of ginger, 5 cloves of garlic, 4 chili peppers, an onion, salt, soy sauce, cooking wine, cornstarch, cooking oil in moderation.
Practice:
1, wash the pig liver, drain the water and cut into a thin slice, the thinner the better.
2, put soy sauce, salt, cooking wine and cornstarch marinade for 20 minutes. This step is critical. Never blanch the pork liver when frying, add this step, this step is to marinate the liver for 20 minutes.
3, start a pot of hot oil, oil temperature to 5 into the heat into the chili pepper, ginger, garlic and onion sautéed, add a little salt, soften can be removed and set aside.
4, leave the bottom oil in the pot, when the oil temperature rises to 8 into the heat, pour in the pork liver quickly stir fry, immediately pour into the chili, ginger, garlic and onion stir fry. Stir-fry 50 seconds immediately out of the pan plate. Tender and delicious stir-fried pork liver is ready. Add the chili pepper liver spicy rice, rice is also a delicious wine dishes.
Tips:
1, pig liver cut as thin as possible the better, so that when stir-fried easily cooked. And thin slices fry more fragrant, frying a wide range of pork liver is naturally not fishy.
2, add more marinade this step, you can let the pig liver to keep tender and not fishy.
3, stir-frying should be large fire, frequent turning, so that each part of the liver can be evenly heated, so that the fried liver is fragrant and tender.