Pork liver to do no fishy and not greasy method:

1, go to the market to buy pig liver, be sure to look at the color and freshness of the pig liver, it is best to use a finger to gently press, if the trace of the rapid recovery for fresh.

2, the liver is the body's largest toxic transfer station and detoxification organs, with visceral organs unique fishy flavor. So buy back the edible pig liver, cooking before the detoxification to remove the fishy smell of processing, soaking and blanching is a good way. Especially with the addition of lemon juice soaked in water, I feel that the deodorization of freshness is better than using white vinegar.

3, Buttermilk liver tip is not "old", a liver slice do not cut too thin, 0.5cm thickness is more appropriate.

4, two is the cooking process to strive for high fire, fast, so beforehand with a small bowl of good sauce is essential.

Steamed pork liver is not fishy and not greasy tips:

One, do not cut the liver too thin

Pork liver cut into 2-3 millimeters thick is more appropriate to stir fry out of the pork liver has elasticity, cut too thin by the heat of the opposite easy to become hard.

Second, pig liver must be repeatedly soaked, rinsed

Because there is a lot of blood and mucus in the pig liver, only after sufficient soaking and rinsing, the blood and mucus between the layers can be removed, so that after frying, it will be crisp and tender.

Three, pig liver needs to be marinated in advance

Pig liver marinade: 1, deodorization (cooking wine, vinegar, green onions, ginger); 2, fresh flavor (salt, soy sauce, sugar, monosodium glutamate); 3, tender taste (dry starch sizing); 4, reduce the time in the pot seasoning, stir fry (this is very critical).

four, the amount of oil is slightly more than the usual stir-fry

pork liver battered, put less oil is easy to paste the pan.

Fifth, the whole fire

The best way to keep the freshness of the ingredients is to shorten the cooking time, high temperature will be in the shortest possible time to the fresh flavor and water "seal" in the meat, and steamed fish is the same reason.

Six, fast fried

Fast to what extent? Countdown to 5 seconds out of the pan, fried vegetables, back to the pan again for 5 seconds, to ensure that tender with the cardamom years ah.