Tender and not fishy stir-fried pork liver

When it comes to the benefits of pork liver, many people may not understand

But when it comes to pork liver, many people feel that it is fishy and hard

Today, I have made a dish of stir-fried pork liver that is soft, tender and not fishy that the old people and the children can chew on in just two steps

Ingredients ?

Pork liver 400g

Onion half

Pepper 1

Carrot 1

Ginger 2 slices

Garlic 2-3 cloves

Soy sauce 1 tbsp

Starch 3 spoons

Sugar 1 tbsp

Soy sauce 1/2 tbsp

Sauce 1 tsp

Chinese cooking wine 1/2 tbsp

Chicken essence 1/2 tbsp

Cooking wine 1/2 tbsp

How to make soft and not fishy stir-fried pork liver ?

Prepare fresh pork liver (I bought about 400 grams)

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Soak the liver in water for a while (you can skip this step if you don't have the time)

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Slice the liver into small cubes like this (the shape is not required, but the smaller the cubes, the more easily it will be cooked)

This is a good idea.

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Cut the pork liver pieces into the water to soak bleeding water (in the middle of the water can be changed 2-3 times)

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This is the soaked liver

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Soak the liver to the time to prepare the side dishes (onion, peppers, carrots sliced)

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This is the blanched pork liver pieces

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The blanched pork liver will be drained and then add two spoons of cornstarch and then mix it well

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Please put the mixing of the pork liver in the oil and deep frying (please don't take a long time, with chopsticks to see if it is cooked). Please don't take too much time, just use chopsticks to see if it's cooked. If you take too much time, the liver will become hard

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This is the liver after oiling

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In a bowl, add ? tablespoon of soy sauce, ? tablespoon of soy sauce, ? tablespoon of sugar, ? tablespoon of chicken broth, and a little bit of cornstarch, and mix all the seasoning ingredients into the seasoning sauce by adding a little bit of water

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This is a good idea.

Put all the vegetables into the pan with oil (a little oil will do)

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Pour the sauce into the pan and then put in the oiled pork liver and stir fry for 2-3 minutes

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Tips

1, after cutting the pork liver, be sure to soak in the blood water (a few more times to change the water)

2, pig liver must add a spoonful of cornstarch and a spoonful of cooking wine and mix well before blanching (pig liver is not fishy secret weapon)

3, over the oil of the pig liver is in order to maximize the locking of moisture (eaten not hard) but the pig liver over the oil time must be short