The method of stir-frying pig liver;

Spare ingredients:

300g of pork liver, 2 green peppers, 2 millet peppers, 3 garlic seedlings, appropriate amount of onion, ginger and garlic, bean paste 1 spoon, cooking wine 1 spoon and 2 spoons of flour;

Production process:

Step 1: Put the pig liver into clear water in advance, add some dry flour and a spoonful of white vinegar, soak it for 1 hour, and then carefully knead it with your hands to catch the blood.

Step 2, rinse with clean water twice again, control the water, cut the pork liver into slightly thin pieces, put them in a big bowl, add clean water again and knead until the water becomes clear, control the water, and add cooking wine, soy sauce and pepper;

Step 3, grab it evenly with your hands and marinate it for 30 minutes. In the process, the green garlic is cut into sections, the shallots and parsley are cut into sections, the peppers are cut into sections, the wok is oiled, and the onions, ginger, garlic and a spoonful of bean paste are added;

Step 4, stir-fry the red oil in the bean paste, put the pickled pork liver in a pot, turn to high fire and stir-fry for a few minutes until the pork liver becomes hard, and put the pepper and green garlic together;

Step 5, stir fry until raw, add some soy sauce and oyster sauce to taste, stir fry evenly, and then turn off the heat and take out the pot.

Tips:

Never fry pork liver directly, add two more steps. The first step is to soak the pig liver with flour and white vinegar. White vinegar can help remove the fishy smell, and flour can adhere to impurities on the pig liver, so that the pig liver is not only clean but also has no odor. The second step is to marinate the pig liver with seasoning for a while, which will not only make the pig liver tasty, but also make it more tender and smooth without getting old;

Stir-fried pork liver must be stir-fried in a big fire and cooked in a short time, so that pork liver is tender and smooth and will not get old, or stir-fried in advance and then mixed with other ingredients;

It is also important to cut pig liver thin and thick. Too thin is easy to dry, too thick is not easy to cook, and remember to have the same thickness, so that the taste of pig liver will be better.