The method of frying pork liver;
Buy pork liver and soak it in water for half an hour.
Cut off the white ribs and cut them into thin slices (be sure to be thinner).
Put the cut pork liver into a bowl, and add a spoonful of salt (twice as much as usual cooking), a little sugar, 2 tablespoons of cooking wine, 2 tablespoons of starch, 3 slices of ginger and 1 clove of garlic.
Pinch by hand and marinate for 15 minutes.
Prepare a pot of water and boil it. More water, no pork liver at all.
Add the marinated pork liver, and immediately rinse it when it turns pink (don't turn all white, it will get old) (the blanching time must be short, add the pork liver and mix well, then turn off the fire without waiting for the water to boil).
Drain the cooked pork liver (the pork liver in the picture is a little overcooked)
Prepare half an onion, a quarter green pepper and a quarter red pepper.
Cut into small pieces
Put oil in the pot. When the oil temperature is 70% hot, add onion and stir-fry until fragrant.
Then add green pepper and red pepper and stir-fry until raw.
Pour drained pork liver, add a spoonful of soy sauce, a few drops of soy sauce (just a few drops will turn black), a little sugar, a little cooking wine, two dried peppers and a green garlic bud, stir-fry evenly (stir-fry quickly, otherwise it will be easy to stir-fry), pour a little water starch, turn off the fire and put on the plate.
2. Stir-fried pork liver ingredients: 250 grams; Pig liver; 2 green peppers; A clove of garlic; A small piece of ginger; Salad oil is suitable; Pork liver marinade; A spoonful of half starch; A spoonful of cooking wine; Seasoning; Half a spoonful of sweet noodle sauce; Half a spoonful of soy sauce; Half a spoonful of salt; Half a spoonful of sugar; Two or three spoonfuls of water;
The method of stir-frying pig liver;
First, soak the pig liver in blood and rinse it with clear water several times. Rinse it with clean water for two or three times after cutting it all. Add starch and cooking wine and marinate for more than 30 minutes.
You can mix the sauce in a small bowl first, so you don't have to look around for a long time when frying ... something is burnt, or you shake off half a bag of salt when you are excited.
Chop onion and ginger, wash green pepper, remove pedicels, seeds and cut into hob blocks.
Boil water in the pot, pour the marinated pork liver into it, blanch it until it changes color, and take it out for later use.
Add a proper amount of salad oil to the pot, and pour Jiang Mo and minced garlic into it to stir-fry until fragrant.
Throw the blanched pork liver in and stir-fry it a few times.
Add green pepper and pour in seasoning juice.
Stir fry until the juice is collected.
Pour in two bowls of noodles and mix well. It is delicious. When I took it out, I found that there was some juice left in the pot, and I would throw it out ... It's a pity to throw it away ... and the minced garlic in Jiang Mo ... So I fired another shot, collected a little and landed on it. ...
The spoon is like this. Ordinary spoon, one spoon is flat spoon, and one spoon of sugar is about 10g. Put a few peanuts to let everyone feel the size.