Steamed pork liver is a very common dish, because pork liver is very rich in nutrients, coupled with the tender taste, by the people's favorite. I personally like to eat pig liver very much, especially stir-fried pig liver, the practice is very simple, but the flavor is superb, but also very rice. Many people like to eat pork liver, but always fry the pork liver is not good, it is easy to fry the pork liver old. After the pork liver is fried old, the taste is greatly reduced, and it will become very difficult to eat. Today I will share with you the method of frying pork liver is not old, in fact, as long as you master the 3 points, pork liver will become tender and no fishy flavor, delicious and rice.
First of all, prepare a catty of pig liver, a catty of blood skin vegetable, I don't know how many partners have eaten blood skin vegetable, this blood skin vegetable and pig liver is a perfect match, its scientific name is called the red phoenix vegetable, it is very easy to buy this vegetable in Sichuan. Of course, if you can't buy this dish there, you can change to other, and pig liver with a lot of vegetables, such as green pepper, garlic, leeks, etc., side dishes according to their own preferences on the choice.
First of all, the red phoenix vegetable processing, there are old stalks of the old stalks removed, and then folded it into 2 sections, my family eat pork liver, basically with red phoenix vegetable, because other vegetables with pork liver are not as tasty as it is, the red phoenix vegetable clean, drained water standby.
Then come to deal with the pig liver, the pig liver diagonal knife cut into thin slices, cleaned with water, because the pig liver blood water is more, so to wash a few times, I a *** wash 3 times, so that the pig liver will not be fishy. Cleaned pig liver to it marinated, add a little salt, a little bean paste, mix well and standby. After marinating the pig liver with bean paste, it will not be fishy when fried. Then add an appropriate amount of sweet potato starch, mix well, this is to ensure that the pork liver tender not old first point.
After the main ingredients are dealt with, prepare a little auxiliary ingredients, prepare a few garlic, a little ginger, a little pickled chili peppers, this pickled chili peppers are not spicy, mainly to add flavor to the dish. Cut the garlic grain, bubble ginger slices, bubble chili cut small circles, bubble ginger and bubble chili are good hand to fishy, but also can add flavor to the dishes, accessories ready to start making.
Burn some oil in the pot, fried pork liver oil must be more, which is to ensure that the pork liver is tender and not old point 2, add an appropriate amount of dry pepper, pepper has to fishy flavor effect. When the oil is hot, put the garlic, pickled ginger, pickled chili peppers into the stir-fry flavor. Then turn on the fire, put the liver into the stir-fry for ten seconds, add a little soy sauce to enhance the flavor, a little soy sauce coloring, stir-fry evenly can be out of the pan. Never pour the vegetables directly into the stir-fry together, this is to ensure that the pork liver tender and not old point 3.
Then the red cabbage to stir-fry, red cabbage fried, and then pour the liver, stir-fry for a few seconds on the pot. A delicious red phoenix vegetables fried pork liver is completed, we summarize, want to fry pork liver tender and not old, master these 3 points, the first point is to add starch marinade, the second point is to oil more, the third point is to fry a good pork liver to the pot first, not with the side dishes fried together.
This way out of the pork liver tender and no fishy flavor, delicious rice, you learned? Is not very simple? Try it next time when you fry pork liver. If you like my food, remember to like and follow me. If my food is useful to you, welcome to forward, favorite.
Honeybean tip: Pork liver must be selected fresh, frozen pork liver, the taste will be discounted, not fresh pork liver fried out so tender and so fragrant, so buy back the pork liver to immediately do to eat. Pork liver is best cut first after washing, of course, can also be washed and then cut, and then cleaned, so that pork liver is not so fishy