Many people like to blanch the pork liver before frying it. In fact, the hotter it gets, the more fishy it gets, and the older it gets. Actually, there's no need to blanch. I suggest you: when frying pork liver, don't cook it, add one more step, the pork liver is tender and has no fishy smell. Let's share with you the cooking method of fried pork liver.
Saute pork liver
Preparation materials: 500 grams of pork liver, one piece of ginger, five cloves of garlic, four peppers, one onion, salt, soy sauce, cooking wine, starch and cooking oil.
Exercise:
1, pig liver is washed, drained and sliced into thin slices, the thinner the better.
2. Marinate with soy sauce, salt, cooking wine and starch for 20 minutes. This step is crucial. When frying pork liver, don't cook it. Add this step. This step is to marinate the pig liver for 20 minutes.
3. Heat the hot oil in the pot until the oil temperature reaches 50%. Add pepper, ginger, garlic and onion and stir-fry until fragrant. Add a little salt until it is soft.
4. Leave the bottom oil in the pot. When the oil temperature rises to 80%, pour in pork liver and stir fry quickly. Immediately add pepper, ginger, garlic and onion and stir fry. Stir-fry for 50 seconds and serve immediately. Fresh and delicious fried pork liver is ready. Chili pork liver is spicy and delicious, and it is also a delicious appetizer.
Tips:
1, the thinner the pork liver, the better, so that it is easy to cook when frying. Moreover, the thin slices are fried more fragrant, the frying range is large, and the pork liver is naturally not fishy.
2, adding this step of pickling can keep pig liver fresh and odorless.
3. Stir-fry with fire, and turn it frequently, so that all parts of the pork liver are heated evenly, so that the fried pork liver is fragrant and tender.