Production process: Step 1, rinse the pig liver carefully with clear water, cut into pieces, put it in a big bowl, add a spoonful of salt, grab it evenly by hand, and then add a little pepper;
Step 2, add some cooking wine and a spoonful of raw flour, stir well by hand, and let stand for 10 minute. In this process, half an onion is peeled off and sliced.
Step 3, clean the pepper after removing its roots, cut it into pieces, and add cooking oil to the wok. After heating, add the marinated pork liver, fry it quickly under fire, and take it out immediately after it changes color.
Step 4, leave the bottom oil in the pot, add onion, pepper and carrot slices, stir fry quickly with high fire, add some salt and stir evenly, then add some soy sauce and a little sugar to refresh;
Step 5, stir fry until the ingredients are cut off, put the pork liver fried in advance back into the pot, pour a little vinegar along the edge of the pot, stir fry quickly and evenly, turn off the fire and sprinkle some pepper out of the pot.
Cooking skills:
1, fried pork liver should be tender and smooth, not scalded or fried. The trick to master 1 is to put the pig liver in a pot and fry it with the same amount of oil as usual, then put it in the pot and stir it quickly with high fire, and then take it out immediately after it changes color. This kind of pig liver can ensure that it is tender first and then smooth, not old;
2. It is wrong to fry pork liver directly. Add 1 step pork liver marinated in advance with raw flour and salt. The addition of raw flour can ensure the tender and smooth pork liver, while pepper and cooking wine can help remove the fishy smell, so these are indispensable;
3. Stir-fry the pork liver in the pot, and serve it as soon as it becomes discolored. After all other side dishes are fried, add pork liver and stir fry quickly, so as to ensure the taste of pork liver. When frying pork liver, pouring some vinegar along the side of the pot can also play a role in removing fishy smell.