Home cooking is common, but very popular, such as a plain fried pork liver, many people like to eat, never get tired of eating, a very good meal. When it comes to this dish, I used to not like to eat at all, because the fishy taste of pig liver is too heavy, really disgusting, a mouthful does not want to try, and then ate at a friend's house once, only to find out that the delicious fried pig liver is not fishy, no wonder so many people like to eat, if you are good pig liver is also very difficult to eat, it is mostly a cooking error.

Fried pork liver to be delicious, you must know how to remove the fishy, only to remove the fishy flavor, in order to make a delicious taste, and secondly, you have to know how to make the pork liver soft and tender, the two together, fried pork liver will be tender and not fishy.

Fried pig liver, someone directly fried, someone first blanched, which practice is correct? First of all, direct frying is certainly not right, pig liver without any treatment on the frying, it must be very heavy fishy flavor. In addition, first blanch, you can remove some of the fishy flavor, but after doing a good job of pig liver taste is not good, not soft enough, so fried pig liver, can not be directly fried or blanched first.

Fried pork liver, remember not to blanch, fry before doing two more steps, pork liver tender and not fishy flavor! Two more steps before frying in the pot, you can make the pig liver become particularly soft and fragrant, don't forget to do.

These two steps are cleaning and marinating, you can remove the blood to remove the fishy, increase the flavor to increase the flavor, very important, essential. Here I come to share the detailed practice, follow this step to do, guaranteed to do a good job, come to see it.

Fried pork liver practice steps:

Prepare a piece of fresh pork liver, rinse the surface, and then cut into thin slices, try to thin some of the pan to fry can be quickly fried, do not need to delay for too long, if the cut is too thick, frying the pan needs to extend the time, it will make the texture of the pork liver worse difficult to eat.

After cutting the liver, do not rush to the pot, do not blanch, this practice is not right, but to put the liver in the water to soak and clean, this process takes a long time, because the liver contains very much blood inside, so soak a while to clean and change the water.

When it comes to higher indoor temperatures, almost fifteen minutes to change the water, so that the blood in the pig liver repeatedly drain, if you don't change the water when immersed, the pig liver will stink.

When changing water, you should also use your hands to grasp and pinch a few times, and this has been dealt with until the water is no longer red, soak for a while, the water is still clear, it means that the pig's liver is washed clean.

With the hands of the water will be squeezed out of the pig liver, put into a bowl with ingredients marinated, after marinating can be deodorized to increase the flavor and aroma.

Add cooking wine, salt, pepper, soy sauce, soy sauce, mix well, and then add some corn starch and stir, stir into a thick, so that the starch wrapped around the liver.

Then add cooking oil and stir, this can lock the water of the pork liver, frying in the pan is also more likely to be non-stick, mix well and marinate for a while.

Then prepare some ingredients, such as onions, chili peppers, etc., the use of these strong-smelling dishes with pork liver, fried more delicious, no fishy smell, cut and wait for use.

The frying pan is hot and refueled, the oil temperature is hot to fifty percent, the liver into the pan and stir fry, stir fry until discolored sheng out, stir fry liver, pay attention to three points, the first point of the frying pan is easy to stick to the pan, it is recommended to use a non-stick pan, or the use of hot pan and cool oil to stir fry; second point of the frying of pork liver oil with more than less; the third point of the pork liver in the pan to stir fry quickly, can not delay the time to stir fry, sheng out after good.

Then leave the bottom oil in the pan, when it is hot, pour the ginger, garlic accessories and vegetables into the pan and stir fry, stir fry until the vegetables are broken.

Add a little salt to increase the bottom of the flavor after the liver into the pot again, add a little soy sauce stir fry, stir fry a few times and then add chicken stir fry, so that the fried pork liver on the completion of the tender, not fishy taste good, eat a time still want to next time.

Fried pork liver remember two steps:

1) pork liver cut to immediately after the water immersion cleaning, rather than just wash the surface, after cleaning pork liver, to ensure that the water is no longer discolored, so that the treatment of pork liver is fishy small.

2) pig liver after cleaning to marinate, add seasonings to increase the flavor of fishy, but also add starch wrapped in pig liver, so that the pig liver becomes tender, if directly under the pan frying, the water in the pig liver will be quickly lost, not to achieve the effect of soft and tender, and add starch and cooking oil can lock the water to make soft and tender pig liver.