The key to stir-frying pork liver is the two steps of pickling and blanching. Blanching is to remove the blood and dirt from the pig liver, and pickling is to make the pig liver more flavorful and to a greater extent. Reduce the fishy smell of pork liver and maintain the original tender and elastic taste characteristics of pork liver. When frying pork liver, should you marinate or blanch it first? Did you know? In fact, the most correct operation is to marinate first and then blanch.

Ingredients preparation: pork liver, eggs, water starch, sugar, cooking wine, oyster sauce, light soy sauce, ginger and garlic, green and red peppers

Step 1: Prepare a piece of fresh pork liver. Clean it, cut it into small pieces, then add an appropriate amount of cooking wine and oyster sauce, then beat an egg, pour a little water starch, mix well and marinate for a while.

Step 2: At this time, we will cut the ingredients. Cut the ginger and garlic, wash the green and red peppers and cut them into pieces for later use. Then prepare a bowl, add a certain amount of light soy sauce, cooking wine, oyster sauce and sugar, mix well and set aside.

Step 3: Pour water into the pot, add a few slices of ginger, a few drops of cooking wine, put the marinated pork liver in and blanch it, take it out after it changes color in a dozen seconds. cool water, then control the water and set aside.

Step 4: Pour oil into the pot, add ginger and garlic and stir-fry until fragrant, then add chili pepper and stir-fry for a while, then add pork liver and stir-fry quickly over high heat, then add the ingredients you just prepared When the juice is almost reduced, add water and starch and take it out of the pot.