practice and steps:
fresh pork liver in cold water to soak to remove the blood water. Pork liver should be repeatedly soaked in water before cooking, I soaked an afternoon, but also repeatedly change the water, soak until the basic year without blood. The liver is the body's largest toxic transit station and detoxification organ, the liver will be toxic substances detoxification, through the kidneys with urine discharge. If the liver fails to detoxify, or if the detoxification function declines, some toxic substances will remain in the liver, therefore, before cooking, the pig liver should be repeatedly soaked in water for two or three hours to remove the remaining toxic substances.
Cut the pig liver in half lengthwise and then cut it into thin slices, add water, scrub it repeatedly, rinse it and drain it.
Put the cleaned pork liver slices into a plate, sprinkle half a spoon of salt, 1 spoon of pepper, 1 spoon of corn starch, 1 spoon of cooking wine. Repeatedly scratch well to coat, add 1 tablespoon of cooking oil, scratch well to lock the moisture.
Put the battered pork liver in the freezer for 5 minutes, adding this step for a crispier texture, then remove and set aside.
Wash and slice the chili peppers, peel and slice the carrots, and peel and slice the garlic. Carrots are rich in nutrients and contain a lot of carotene and vitamin A, which has the effect of tonifying the liver and brightening the eyes.
Add the right amount of oil to the pot, the oil temperature 5 into the heat, slide into the slices of pork liver sizing, gently sliding chopsticks, the pork liver paddle scattered, to be pig liver color, the surface of the blood slightly, immediately pour out the oil control. Pork liver sliding oil, do not take too long, while sliding oil while observing, after discoloration, the surface of a little blood can be fished out of the oil control, by the later stir-fry, a few seconds can be fully cooked.
Another frying pan, burst the garlic slices, into the carrot slices stir-fry soft, add the chili pepper stir-fry until browned, into the pig liver stir-fry on high heat, add pepper, salt, pour into the right amount of soy sauce, the right amount of oyster sauce flavor, stir-fry evenly to increase the aroma and freshness. Drizzle with a little water starch to remove from the pan.
Put the pan on the plate
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