The first method

A, raw materials:

Pork liver 1 piece, green pepper, red pepper, green onion, ginger and garlic, canola oil, salt, vinegar, soy sauce, cooking wine, monosodium glutamate, starch, pepper, pepper, sugar, moderate amount.

1. Wash the pig liver, first cut into long strips, put into the refrigerator for half an hour and then cut the liver, this time the liver will be particularly good cut, and can also be cut very evenly and neatly. Slice the liver into 2-3 mm thick slices, add a little cooking wine, soy sauce and pepper to remove the fishy flavor. Be careful not to add the cornstarch, but add it later.

2. Take the pork liver that has been marinated, add a good amount of cornstarch and mix well. This time the role of adding starch is to be able to lock the water inside the pig liver.

3. pan hot, pour the right amount of canola oil frying (oil a little more), burned to 7, 8 into the beginning of the smoke, put into the code good taste of the pork liver slices of high-flame rapid stir fry. How fast is it? Count down to 5 seconds (you can also use your eyes to observe, when the surface of the liver is just beginning to white, some have not yet turned white, slightly meat pink color), immediately served.

4. In the pan, leave the bottom oil, put onion, ginger, garlic, red pepper and other incense, and then put the green pepper section stir-fry until raw, pour into the fried liver, high heat and quickly stir-fry for a few times, put a little salt and monosodium glutamate seasoning, out of the pan on the plate.

The second practice

Pork liver commonly used slip, burst (oil burst and soup burst) techniques of cooking. Regardless of the method of pre-treatment of pig liver (cleaning, knife, marinade), the purpose of marinade is to retain moisture and deodorization. Secondly, the fire when cooking is also very important. Now on the slip system method is briefly described as follows: 1. First of all, you should choose fresh pig liver, before cooking the liver first cut a large strip and then cut a uniform thickness of the slice (3 ~ 3.5 mm) can not be too thin. 2. After slicing the pig liver to add cornmeal and vinegar (2 ~ 3 tablespoons), the liver gently scrub and then repeatedly wash with water, to be clean water color when the water control into a bowl, add pepper, cooking wine, salt, corn starch moderate amount of scratched and add Marinate in cooking oil for 5~10 minutes.

3. blend good sauce (wine, oil, vinegar, pepper, salt, monosodium glutamate, cornstarch, water). 4. pot on the heat and into the oil sliding pan and pour out, while still hot, add a wide range of oil (1 points of lard and 2 points of veggie oil), the oil temperature of 4 ~ 5 into the heat, will be shaken into the pot, and then turn on the high heat and quickly cut the liver, liver, a discoloration of oil that is fished out. 5. will be handled beforehand, also slide the ingredients into the pot until the break (with the exception of green leafy vegetables). 6. 6. pot to stay in the bottom oil into the onion, ginger and garlic (garlic can be more), dry red chili pepper section burst incense, then into the ingredients, pig liver quickly stir fry 5 ~ 10 seconds, cook the sauce stir fry, point of bright oil out of the pot on the plate.