Hello! Pork liver so fried delicious, so do to tender

Stir-fried pork liver practice:

Spare ingredients:

Pork liver 300 grams, 2 green peppers, millet chili 2, 3 garlic cloves, onion, ginger and garlic moderate, 1 spoon of bean paste, 1 spoon of cooking wine, 2 spoons of flour;

Production:

The first step, the pork liver beforehand into the water, plus a little dry flour and a spoonful of white vinegar, soak for 1 hour, to be soaked well, scrub carefully with your hands once, the blood out of it;

The second step, once again rinsed twice with water, water control, cut the liver into slightly thinner slices, into a large bowl, once again, plus the water rubbed down until the water becomes clear, water control, plus cooking wine, soy sauce and pepper;

The third step, with the hand After it is scratched evenly, marinate for 30 minutes, during which green garlic is cut into segments, scallions and cilantro are cut into segments, and chili peppers are cut into chunks. Add oil to a frying pan, add scallions, ginger, garlic, and a spoonful of bean paste;

Step 4: Heat the incense on a low flame and stir-fry the red oil in the bean paste; add the marinated pork livers to the pan and stir-fry them on a high flame for a few minutes until you see that the livers have hardened, then add chili peppers and green garlic together;

Step 5: Add the pork livers and green garlic to the pan;

This is a very good way to make the pork livers more succulent. /p>

Step 5, stir-fry until raw, add a little soy sauce and oyster sauce to taste, stir-fry evenly, you can turn off the fire out of the pot.

Tips:

Pork liver can not be directly under the pan fried, add 2 more steps, the first is to add flour and white vinegar and soak, white vinegar can help remove the fishy flavor, and flour can adhere to the impurities on the liver, so that not only is the liver is clean but also odorless; the second step will be added to the liver and marinate for a while in the seasoning, both so that the liver becomes flavorful, but also to make it more tender, will not get old;

Fried pork liver must be big fire stir fry, in a short period of time will be fried pork liver out of the pot, so that the pork liver fresh smooth, but also will not get old, or beforehand will be under the pot slide fried under the last and then mixed with other ingredients stir fry;

Pork liver cut thin and thick is also very key, too thin easy to dry, too thick is not easy to cook, and remember to be thin and thick, so the taste of the pork liver will be better. The texture of the pork liver will be better.