Materials:
Waxed pork liver 200 grams
Ginger moderate
Scallion moderate
Salt moderate
Materials wine moderate
Soy sauce moderate
Lao Soy sauce moderate
Sugar Small amount
White pepper powder moderate amount
Water moderate amount
Making steps:
1. Prepare the preserved pork liver, soak the preserved liver in water for 3 hours, change the water until the water is no longer oozing out of the blood, and then cut it into thin slices.
2. Mix the slices of preserved liver with a pinch of salt and cooking wine and marinate for 20-30 minutes.
3. Cut ginger into slices and scallions into pieces.
4. Heat the oil in a hot pan, add the ginger and scallions and stir-fry until the liver slices turn brown on the surface.
5. Add a small amount of water and appropriate amount of soy sauce, soy sauce, sugar and white pepper, stir fry evenly.
6. Cover the pot with a lid and cook for about 5 minutes or so to thicken the sauce.
7. Put it on a plate and sprinkle some chopped green onion on it.
Tips:
1. Waxed pork liver needs to be removed from the blood in advance, otherwise it will affect the taste.
2. When marinating preserved pork liver, you can add a small amount of cooking wine to increase the fishy flavor.
3. In the process of stir-frying preserved pork liver, you can add water in stages to make it more tender.
4. Do not overdo it when stir-frying, so that the preserved pork liver will not be too dry and hard, affecting the taste.
5. You can add some seasonings according to personal taste in moderation, such as minced garlic, cumin powder, etc., to increase the flavor.