Pork liver has many benefits: enriching blood, clearing the liver, preventing and treating pseudomyopia, but it also has many disadvantages: high cholesterol, and leaving too many toxins as the main metabolic organ of piglets. No matter how good the food is, you can’t eat too much. No matter how much nutritionists say is harmful, it’s not a big problem to eat less.

Ingredients

Main ingredients: 500g pork liver;

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of pickled pepper, appropriate amount of pickled ginger, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of green pepper, appropriate amount of water bean powder, appropriate amount of dried Sichuan peppercorns, appropriate amount of coriander, fragrant Appropriate amount of green onion and appropriate amount of red pepper

Stir-fried pork liver with pickled pepper

1

Wash and slice the pork liver, rinse several times and drain;

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2

Pickled peppers, pickled ginger, garlic, green and red peppers are all sliced

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3

Chopped chives and coriander

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4

Drained Add salt, water, soybean flour and cooking wine to the pork liver and taste for a few minutes, scoop it out in warm oil until it changes color;

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5

Heat the oil pan, add salt, pickled pepper, pickled ginger, garlic, dried Sichuan peppercorns, and white sugar and stir-fry until bright oil is obtained. Add pork liver and green and red peppers and stir-fry until cooked. Add light soy sauce, coriander, and chives and stir-fry evenly. . I was supposed to add lettuce slices, but I happened to have no ingredients on hand, so I added lettuce hearts

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Tips

Be sure to put the pork liver into the oil pan in time after detaching it, otherwise water will easily come out