Fried liver
Fried pork liver can be fried with onion ginger, pepper, garlic sprout, onion, celery and other ingredients. There is only one way to stir-fry pork liver with onion and ginger: firstly, the pork liver needs to be bought with fresh pork liver, then the blood water is washed away first, then the outer membrane is cut in half, and the blood water is washed away from the inside out (because the liver detoxifies and seeks psychological comfort, it can be soaked in clear water or alkaline water.
Then, put the pork liver flat, slice it with an oblique knife (it is difficult to cut the pork liver by changing the knife if necessary), put the cut pork liver into a bowl, add small powder, salt, a part of beaten Jiang Mo and chopped green onion, soy sauce and cooking wine, and marinate it evenly for a while, while omitting the fishy smell.
Then fire, hot pot cold oil, a little more oil, hot oil smoke, add dried Chili, onion, ginger and stir fry, and then quickly add pork liver and stir fry quickly. You must move quickly. When the pig liver changes color, pay more attention to stirring evenly, turn to medium heat, and then add salt and appropriate amount of soy sauce when it is almost cooked. Stir well and take out the pot. The action should be simple, so that the pig liver will be cooked but not old. Not too oily, you can shovel the pork liver into the dish, leave too much oil in the pot, and mix the noodles and bibimbap separately. It's delicious.
I don't know why, but the onion and ginger fried together taste like pork liver. Even if other dishes don't fry pork liver, frying onion and ginger first will have this illusion. Do you feel this way? (small discussion)
Pickled pork liver
Hot and sour, delicious, same as above, after adding pork liver, pour some pickled pepper water and stir fry, it tastes better!
Pig liver and pea soup
Pig liver pea soup is said to be very nourishing, but I don't think about the reason why people eat tonic. The only reason to eat pork liver pea soup is because it is delicious.
To make pork liver pea soup, my method is to pick tender peas first and peel the beans and rice. Too old is not good, the taste is not good, too small and too tender is not good, and some will be bitter.
After peeling peas and rice, rinse them clean, then blanch them (omit the raw flavor), then heat the oil pan and pour the oil (it is best to mix lard and vegetable oil, if not, add vegetable oil directly).
Or stir-fry shredded ginger first, then add peas, stir-fry until the skin is almost wrinkled, add salt and mix well, then add a bowl of soup (or water), whichever is peas. After the water is boiled, add the chopped pork liver and the meat will turn white. After tasting, you can cook.
It won't take long for the pig liver to be cooked. Seasoning with personal taste, salt and pepper oil are my two personal favorites.
Pork liver spinach
Soup can be fried like onion and ginger. The method of making soup is basically the same as the above pork liver pea soup, except that spinach does not need to be put in advance, and only needs to be blanched for later use. When the pig liver becomes discolored, spinach can be added and taken out of the pot.
Pork liver powder and noodles
Pork liver is cooked and pickled. Put it on hot and soft rice flour, mix it with chopped green onion and coriander, and then pour sesame oil, Chili oil, sesame oil, pepper powder and vinegar. That guy is delicious!
Pork liver porridge
The first few samples are not difficult to make, and they taste delicious. Pork liver porridge tastes good, but it is not easy to cook, because it is cooked with rice porridge, which is particularly easy to smell fishy. Just use the right amount of pepper. The seemingly simple porridge is actually not easy to make.
Blow liver
Blowing liver is a kind of delicious food that Bai people in Yunnan like to cook, and the method is also relatively fine (it is difficult to be far away). Only one or two things can be roughly described here: wash the whole pig liver without cutting it open, insert a straw to blow air and seasoning powder into it, and when it blows, feel that the seasoning powder is evenly coated, then pull out the straw, tie a hole with cotton thread, continue to apply seasoning powder on the outside of the pig liver, wipe it clean, and then hang it in the shade to dry, waiting for the day when it is pickled and eaten completely. Take it off, slice it, steam it, mix with coriander, soy sauce and pepper, and you can eat it. It's a delicious appetizer, but it's not very delicious now.
Braised pork liver
Preserved pork liver
In the twelfth lunar month, pork is easy to get, but pork liver is not easy to get. Even now, where there is a custom of killing pigs, a family will kill one or two pigs at most, just one or two pairs of pig livers. After curing, it will dry and shrink into a small lock. After slicing again, stir-fry with dried Chili. The fragrance is unreasonable, but the quantity is tight, so one person loses two chopsticks.
The practice of preserved pork liver is the same as that of preserved pork. It needs to be washed clean, coated with salt, white wine, Chili powder, pepper powder and fennel seeds, fully pressed out with heavy objects, then hung in the shade to dry, and supplemented with seasonings as appropriate. Pay special attention to care in advance, and don't be disturbed by flies and insects to avoid deterioration. You can eat it when it's dry. The taste of time won't let you down.
There are many ways to eat pork liver, so I won't list them this time. Pig liver is not enough.