Childhood, my mother always gave me every now and then fried a plate of pig liver to eat, said into the body good. Obviously, at that time, we are undoubtedly reluctant to eat things, because once we hear the name of pig liver, has been daunted, there is also a rebellious mentality in which the more I want to eat the food, I favor a bite not to touch.

But now that I've grown up, I can't get enough of pig liver, and I'm going to make a plate of stir-fried pig liver for this year's reunion dinner, which is a very good wine dish for young people to get together and drink. But fried pork liver, one of the most worrying things is that pork liver has a fishy flavor. Fried pork liver, don't go into the pot to nickel water, remember the important 1 step, pork liver no fishy flavor, fresh and tender. Stir-fried pork liver ingredients: pork liver, green and red chili peppers, green onions and garlic, salt, sugar, white pepper, soy sauce, soy sauce, oil, rice wine, tapioca starch, vegetable oil

We can cut the liver into slices, and then put it into the water to clean it, and then prepared in advance to marinade. Pig liver don't nick water, also remember to do marinating this step every day, the effect is obvious, can effectively remove the fishy flavor.

The following we add to the pig liver in the appropriate amount of white pepper, soy sauce, rice wine, tapioca starch, and finally go a little bit of salt, enough to catch evenly, marinate for 15min. Take this time, we will be onion and garlic, green and red chili pepper, all cut, cut and put aside for spare.

when the pig liver marinated to time later, the following to prepare in advance to fry, hot pan hot oil, and so the oil burned pig liver loaded in, go red quickly slide fried 1 minute, the pig liver fried into color, you can drain the oil out of sheng. The following again out of the pan, the onion ginger garlic burst incense, put in green and red chili, stir fry 1 minute, stir fry break.

Then we can also pour the pig liver again, and then add the right amount of salt, sugar, soy sauce, soy sauce, and fry evenly. Eventually go to a spoonful of water tapioca starch, stir-fry into the pot of material juice to dry, thick, when you can remove the fire and set the plate.

Pork liver is not suitable for stir-frying for a long time, after the snapping can be sheng out, fried for a long time, then very easy to fry cracked. That a plate of stir-fried pork liver do well on the dinner table, but also too people have an appetite, with white rice to eat a bite, fresh and soft, the more you chew the more fragrant, under the rice dishes under the wine dishes are a great. Fried pork liver, don't go into the pot of water, remember the important 1 step, in fact, is to give the liver marinade. After adding seasonings to marinate, fishy and odor reduction, but also can make the liver more tender and more into the flavor.