Fried pork liver with blanching, first blanch a little water and then stir fry, so that out of the pork liver smooth and crisp without fishy flavor, stir fry not paste pot.

Steamed pork liver practice is as follows:

Prepared ingredients: prepare fresh pork liver a piece, a little pepper, two tablespoons of cooking wine, soy sauce a small spoon, a small spoon of corn starch, a teaspoon of sugar, two slices of ginger, four garlic, a red pepper, a large onion a cut, salt, peanut oil in moderation

1, pork liver bought home, put into the water soaked 30 minutes, change the water halfway. Then cut the liver into thin slices and rinse with water three or four times until there is no blood.

2. Put the liver in a bowl, add salt, a tablespoon of cooking wine and a little pepper, and mix well.

3, then put a spoonful of corn starch, scratched well and marinated for ten minutes.

4, cooking pot into the appropriate amount of water to boil, will be marinated pig liver into the pot blanch again. Cooks do this dish, generally like to pig liver over the oil once. Do it yourself at home blanching not only save oil but also a little healthier.

5, the garlic cut into slices, ginger cut into julienne, green onion cut diagonal knife, red pepper seeded and cut into diamond-shaped pieces spare.

6, the iron pan is hot, put the right amount of peanut oil, and then into the onion, ginger and garlic, stir-fry flavor over low heat. You can also add a little Pixian bean paste, fried red oil.?

7, then put the red pepper into the pot and stir fry evenly. If there are pickled peppers put some, if there are sour radish, sour bamboo shoots add in taste will be richer.?

8, blanched pork liver into the pot, quickly stir-fry a few times, along the edge of the pot into a spoonful of cooking wine.?

9, until the wine evaporates, then add the right amount of salt, a small spoonful of sugar, a little soy sauce, a little pepper, stir fry evenly can be removed from the pot.

10, first blanch and then stir-fry, so that out of the pork liver smooth and refreshing without fishy flavor, stir-fry dishes do not paste the pan.