Pork liver is a nutritious blood tonic, is often seen on the table of people a kind of food. Whether it is stir-fried or boiled, as long as the selection of materials and production methods are correct, you can make a more tender taste.

I, the choice of pig liver.

First of all, the unhealthy pig liver of the diseased pig is not to be chosen, the pig liver of the diseased pig is dark in color, and there is no elasticity or even hard knots when you touch it; the pig liver of the flooded pig is also not to be chosen, the pig liver of the flooded pig looks very full but white in color.

Besides unhealthy and watered-down pig liver, normal pig liver is also divided into several kinds, and to make a more tender taste, it is best to choose the powdered liver and noodle liver, powdered liver color like chicken liver, noodle liver color ochre red, these two kinds of pig liver texture is soft and tender, made into dishes tender and fresh taste.

In addition to pink liver and noodle liver, there are also hemp liver and stone liver, hemp liver has a light white reticulation on the reverse side, hemp liver and stone liver texture is harder, if you like to eat a little bit of toughness of the texture of the hard pork liver, hemp liver and stone liver is a better choice. Powdered liver and noodle liver will feel thinner and softer after cutting, while hemp liver and stone liver are more into pieces.

II. How to make pork liver.

Pork liver home cooking practice, we like to use pickled pepper and ginger to make a sour and spicy flavor, fried pork liver tender, sour and spicy taste is also particularly appetizing rice. And boiled pork liver practice, in yesterday's answer there is a spinach pork liver soup, boiled pork liver is particularly tender and delicious, interested friends can look up.

Pork liver with pickled peppers

Materials: a small piece of pork liver

Accessories: a few pickled peppers, a small piece of pickled ginger, two cloves of garlic, a few scallions, a few sticks of celery

Spare parts: salt, soybean paste, pepper, dried peppercorns, soy sauce, vinegar, sugar, monosodium glutamate (MSG), cooking wine

Production Methods:

Pork liver cleaned a little bit into thin slices into a bowl, and then add a little bit of water. Then add cooking wine a little water, scratched well and let it soak for 10 minutes. A few pickled peppers cut diagonally into small sections; pickled ginger cut into slices; garlic cut into slices; a large onion slightly patted diagonally into sections; celery cut into sections. Once the liver is soaked, rinse it several times with water and squeeze it dry. Take a small bowl, add a little soy sauce, vinegar, sugar, monosodium glutamate, add a little water, then add a little cornstarch, a few drops of sesame oil, and then mix well. Add a little salt, bean paste, pepper, dried peppercorns, monosodium glutamate to the pork liver, then scratch well, then add a proper amount of starch, then scratch well, and finally add a little bit of cooked vegetable oil, and then mix well again. Add cooking oil in the pot, oil cooked turn the handle sizzling pot, and then add a small piece of lard, oil melting pour into the code good liver quickly sliding, and then add pickled pepper ginger garlic, stir fry evenly into the green onion section and celery section, a little stir frying on the cooking of the seasoned sauce, stir fry after turning off the heat to plate can be.

This kind of spices all mixed into the pig liver, and then a pot into the dish practice, is our old home is very common a kind of farming practice, practice is simple and fast. This way to make the pig liver, delicate and tender texture, sour and spicy flavor of the special rice.

Tips for making pickled pork liver: After cutting the liver, use water to scrub clean the blood, which not only removes the fishy flavor, but also removes the blood of the liver is more healthy. Add the best choice of side dishes easy to cook ingredients, such as green onions, celery, garlic and so on, so that you can shorten the frying time, so that the pig liver will not be fried old. Pork liver should be fried now, not in advance of the code placed, so that the liver will be out of water easy to pulp, the pulp of the pork liver is easy to lose moisture and thus become old. When frying pork liver, the whole high heat, so as to shorten the frying time, fried pork liver will have a tender texture. ------ Q&A --- ---

What is the key to making the resulting stir-fried pork liver more tender?

Answer: first of all, to make the pork liver taste tender, the pork liver should be now code now fried, do not code in advance and placed, so that the pork liver will be out of water easy to desiccation, desiccation of pork liver easy to lose moisture and thus become old.

Secondly, mix the spices into the liver and seasoning sauce, you do not have to put the same into the seasoning, and one of the side dishes to choose easy to cook food materials, such as celery, scallions, garlic, etc., which will shorten the time of frying, liver will not be fried old.

Then, frying to master the fire, pork liver slippery scattered after six or seven minutes cooked into the pickled pepper ginger garlic, stir fry evenly immediately after the onion section celery section, and then into the sauce stir fry evenly on the fire, the entire frying process throughout the fire and operating time is short.

If you feel that a pot of vegetables is not good to grasp the heat, worried about fried liver is not tender, code taste when you can only add salt and starch, first of all, the liver slippery spatula out, and then the spices fried color and flavor, and then into the slippery liver into the material sauce.

Pork liver no matter how to do, although the tender taste is very delicious, but too much pursuit of tenderness and thus shorten the frying time, which can not kill the bacteria and parasites in the liver, is not good for the human body. So when you are doing pig liver, you must do it cooked through.