There are many ways to make pork liver, including stir-frying, making soup, and stewing. I think the most popular one is the "stir-fried pork liver". Whether in a restaurant or at home, everyone may have a different method. Many people fry the pork liver and cut it into pieces immediately, then add a little onion and garlic to the pot to sauté until fragrant. Some people put down the beef liver and fry it directly. The beef liver not only has a strong fishy smell, but also tastes not tender and smooth. It tastes very stiff and stiff, and many children do not like to eat it. In fact, the main reason why fried pork liver has a strong fishy smell is due to the process. If you take one more step, the pork liver will not only have no fishy smell, but also taste more delicious. Every time our family stir-fries pork liver, the children will enjoy more. Eat a bowl of rice.

Pork liver 200 grams tapioca starch 2 spoons rice wine 2 spoons light soy sauce 1 spoon salt appropriate amount of sugar appropriate amount of ginger 5 slices of garlic 3 cloves of chili pepper 1 quarter of a sharp pepper and half of an onion 2 dried chili peppers, 1 leek moss leaf, pour in the drained beef liver, add a spoonful of light soy sauce, a small amount of dark soy sauce (a small amount is enough, too much will turn black) onions have the ability to lower cholesterol and prevent arteries It has the function of hardening, improving blood vessel elasticity and maintaining healthy blood pressure levels. Spicy food can promote appetite and improve digestion and absorption; black fungus has the functions of nourishing blood and strengthening the body, soothing the kidneys, strengthening the spleen and stomach, promoting blood circulation and removing blood stasis.

Put a small amount of oil into the original pot, stir-fry the Pixian bean paste until fragrant and stir-fry the chili oil, then add all the auxiliary ingredients, stir-fry until the fragrant auxiliary ingredients are almost cooked, add the beef liver and stir-fry until red. Twice, gradually add the seasoning, a small amount of salt, chicken powder, white pepper, light soy sauce, stir-fry over high heat until evenly seasoned, buy it and soak it in cold water for an hour, until the blood oozes out, and the fishy smell can be gone. For some, it is not recommended to cut it into slices and then soak it. The freshness and fragrance will be almost gone. After soaking, take it out and drain it.

Pork liver is a very good food for nourishing blood and qi, but sometimes it doesn’t taste good. It’s either too old or too fishy when fried. You may have tried it many times. I think there is no need to blindly fry the pork liver until it is very tender. After all, it is the internal organs of the beef liver. Clean it, remove the membrane and tendon slices, weigh it in threes and twos, cut it into willow leaf slices, and put them in Desize in a basin, add a small amount of salt and cooking wine to remove the fishy smell, add 30% oil to the wok, drain the oil from the liver slices until the beef liver loses color, and add a small amount of oil to the wok.

When purchasing pork liver, you should buy one with a balanced color and light brown color, smooth and elastic. After cutting, the cross section should be fine, no smell, and no honeycomb shape. On the contrary, it cannot be ordered. Add some oil to the pot and bring to a boil, add the pickled pork liver and stir-fry for about 5 seconds, take it out and set aside. (The process here needs to be fast, otherwise the pork liver will be fried, and the dishes made from the main food will belong to Yu Chuanxiang's homemade stir-fry. The beef liver should be put into the pot quickly. The effect of breaking it up with chopsticks is faster than that of a frying spoon to prevent the liver from clumping.