Pork liver is rich in vitamin A. Everyone knows that the function of vitamin A is to protect the eyes, maintain normal vision, prevent dry eyes and fatigue, and can also maintain healthy skin color and strengthen the skin. of great significance. Below are the cooking methods and techniques for pork liver that I compiled. I hope it will be helpful to you!

Stir-fried pork liver with green and red peppers

Ingredients: 250 grams of pork liver, 5 two-pointed green peppers Roots, 2 red peppers, ginger and garlic slices, Sichuan peppercorns, cooking wine, dark soy sauce, a little red oil bean paste, 2 white scallions, salt, MSG

Method:

1. Pig Wash the liver and cut into thin skins, season with ginger and garlic slices, cooking wine, a little dark soy sauce, and a little meat tenderizer;

2. Cut green and red peppers into thick strips;

3. Heat oil Add Sichuan peppercorns, watercress, and scallions into the pot and stir-fry until fragrant, add pork liver and stir-fry, add green and red chili peppers, stir-fry for a few dozen seconds, add MSG, and serve on a plate.

Braised pork liver

Ingredients: 2000g pork liver, 100g seasoning salt, 20g cooking wine, 15g MSG, 20g green onion, 10g ginger slices, 50g soy sauce , 1 spice bag (contains appropriate amounts of peppercorns, star anise, cloves, fennel, cinnamon bark, tangerine peel, and grass fruits)

Method:

1. Cut the pork liver into leaves, Rinse clean with clean water repeatedly. Put water in the pot and bring to a boil, add onions and ginger, then add pork liver and cook for about 3 minutes, remove;

2. Put water in the pot, add refined salt, monosodium glutamate, cooking wine, soy sauce, Bring the spice packet to a boil over high heat and cook for 5 minutes;

3. Remove from the fire, add the pork liver and blanch until it is raw (no blood will be seen when cut), cool, soak, and slice into plates when eating.

Warm reminder: You can add red oil or bean paste to the seasoning to make spicy pork liver.

Stir-fried pork liver with gherkins

Ingredients: 300g pork liver, 70g carrots, 2 gherkins, 1 green onion, 10g ginger, 2 tablespoons white vinegar, soy sauce 2 tablespoons, 1/2 tablespoon of rice wine, 1 tablespoon of starch, 1/2 teaspoon of salt, 1/4 teaspoon of sugar

Method:

1. Put the pork liver in Put it into a bowl, add water and white vinegar and soak for 5 minutes;

2. Take out the pork liver, rinse it with clean water, dry it and slice it;

3. Cut it into pieces Put the pork liver into a bowl, add soy sauce, rice wine, and starch, mix well and marinate for 5 minutes;

4. Wash the cucumbers and ginger and slice them; peel the carrots, wash them, and slice them; wash the green onions. , cut into sections;

5. Pour 2 tablespoons of oil into the pot and heat it up, add the cucumbers and stir-fry until half-cooked, remove and set aside.

6. Add 1 tablespoon of oil to the pot and heat it up, sauté the green onions and ginger slices, add the pork liver and stir-fry until half-cooked, add other ingredients and stir-fry over high heat.

Cooking tips: Soak the pork liver in vinegar water before cooking, and then rinse it with clean water. When frying pork liver, the oil should be heated very high, and the liver should be scooped up immediately before the blood flows out, otherwise it will easily become old and hard.

Stir-fried pork liver in sauce

Materials: a piece of fresh pork liver, cooking wine, sugar, dark soy sauce, ginger, chicken essence, starch

Method:

1. Slice the fresh pork liver, add a little wine, sugar, ginger, red soy sauce, chicken essence, and a little starch and marinate for about 5-10 minutes;

2. Cut the green and red peppers into pieces Fry the small pieces in oil and add some salt. Don't overcook them;

3. Add a little more oil and wait until the oil is hot. Add the pork liver. When it is almost done, add the red and green chili peppers and stir-fry together. . After a few stir-fries, it is ready to serve. Be careful not to overcook the pork liver.

Tips for making pork liver

1. The toxins in pork liver must be removed before cooking. The liver is the largest poison transfer station and detoxification organ in the body, so do not rush to cook the fresh liver you buy. You should rinse the liver under the tap for 10 minutes, and then soak it in water for 30 minutes.

2. The cooking time of pork liver should not be too short, otherwise it may cause poisoning. The cooking time of pork liver should not be too short. It should be fried at high heat for at least 5 minutes until the liver completely turns gray-brown and no blood streaks can be seen.

3. A clever way to remove the odor from pork liver. Pork liver often has a special peculiar smell. Before cooking, first wash the liver blood with water, then peel off the thin skin, put it in a plate, add an appropriate amount of milk to soak it, and after a few minutes, the peculiar smell of the pig liver will be eliminated.

4. Pork liver should be cut and cooked freshly. Bile will flow out if the fresh pig liver is left for a long time after being cut. Not only will it lose nutrients, but many particles will condense on the pig liver after being fried, which will affect the appearance and quality. Therefore, after slicing the pig liver, you should quickly mix it with seasoning and wet starch. , and get off the pot as soon as possible.

5. For pork liver, it is best to choose powdered liver or noodle liver. Pork liver can be divided into powdered liver, noodle liver, hemp liver, stone liver, dead pig liver and water-filled pig liver. The first two are superior, the middle two are inferior, and the last two are inferior. Pink liver is soft and tender in texture. You can insert your finger into the cut part with a little force. It will taste fresh and tender when cooked.

6. Don’t buy pork liver with too many white spots. The surface is shiny, the color is purple-red, and it is elastic when touched by hand. It has no hard lumps, edema, or swelling. It is a normal pig liver.

In addition, there are small white spots the size of rapeseed on the surface of the pig liver. This is a muscularization phenomenon in which the body protects itself after pathogenic substances invade the body. It can still be eaten if you cut off the white spots. If there are too many white spots, don’t buy it.

Only by understanding the preparation of pork liver can we better make healthy and delicious pork liver delicacies. Only in this way can the efficacy of pig liver be maximized and it can become a delicacy that is beneficial to the human body.