Love spicy, love meat, love wine. It is as if it is one of the ways for people who are tired of running around to relax. The rise of the culture of drinking dishes, from ancient times to the present day, there are cold dishes to drink, there are chickens, ducks, fish and meat to drink. As the saying goes, "to talk about wine, to cook wine, today we share another kind of wild drinking dishes, stir-fried pork liver.
Pork liver stir-fried with green peppers recommended degree 5 stars
Specific method please see our operation:
Prepare pork liver a, from the center of the slice, cut into thin slices, try to cut the slice a little more evenly.
After all the cut, put it into a basin, add a proper amount of water, add a little salt, scrub it with your hands repeatedly, wash away the blood inside, put it into a colander.
Then pour into the basin, continue to wash again, and then put into a leaky spoon in the control of dry water, tips: the pig liver first sliced and then cleaned, more clean than the whole pig liver cleaning.
Then squeeze the liver dry and pour it into the pot.
Add 1 gram of salt, 1 gram of pepper, 5 grams of cooking wine to fishy, 2 grams of dark soy sauce on the bottom.
Then add a little corn starch and mix well, adding starch can better lock the water inside the pig liver, but also can make the pig liver more tender, mix well and then put aside to marinate for five minutes, so that the pig liver still, fully absorbed into the seasoning, so that it is more flavorful.
The next step is to prepare the ingredients:
Two green peppers, sliced from the center, remove the inner flesh, cut into diamond-shaped pieces, and put them into a pot.
One red pepper, deseeded, also cut into diamond-shaped pieces, and placed with the peppers to match the color.
Onion halves, cut into strips, scrunched up with your hands and placed in a bowl.
Garlic, a few cloves of which have been flattened and chopped, ginger, a few peppers, cut into segments, and a few red bell peppers, are added to the pot.
Additionally prepare a small pot, add salt 1 gram, 1 gram of monosodium glutamate, 0.5 grams of pepper, 1 gram of sugar, 5 grams of cooking wine to remove the fishy, 5 grams of vinegar, 2 grams of soy sauce color, 5 grams of soy sauce seasoning.
Add a little water and 3 grams of cornstarch, stir to dissolve the seasoning, and set aside
Blend the seasoning in advance, so that you can save the cooking time of the pig liver in the pot to achieve the purpose of fast frying, quick out of the pot.
After all the ingredients are ready, let's start the next step:
The frying pan is hot, add a tablespoon of cooking oil, fully slide the pan and pour out, then add a tablespoon of cool oil, hot pan and cool oil, the ingredients are not easy to stick to the pan.
Then pour in the marinated pork liver, turn quickly with a spoon, slide the oil for 10 seconds and then pour out to control the oil.
Add a little more cooking oil to the pan, pour in the ginger and garlic, millet pepper and red bell pepper to burst incense, then pour in the green and red pepper pieces and onions.
Open the fire quickly stir fry for half a minute, stir fry until raw and then pour in the liver, pour in the sauce, quickly stir fry for a few seconds, 10 seconds after you can turn off the fire from the pot to plate.
The first famous chef warm tips
1. fried pork liver, pork liver is not easy to cook too tender, not easy too old, to fry until you can not see the blood as a standard. Don't just seek tenderness, otherwise, neither can effectively remove the poison, nor can kill the germs and parasite eggs inside.
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