To make pork liver delicious, you must get rid of the fishy smell. How to make it?

Pig liver refers to pig liver. Liver is an important organ for storing nutrients and detoxicating in animals. It is rich in nutrients and is one of the best products for enriching blood. It has the functions of nourishing liver, improving eyesight, nourishing blood, nourishing health care and so on. It can be used to treat blood deficiency, chlorosis, night blindness, red eyes, edema and beriberi.

when you buy pig liver, you should soak it in clean water, wash it vigorously, and put it in a basin for one night. When you soak it, you should prick some small holes with a knife tip or other sharp tools to let the residual blood in the pig liver flow out, so it is more hygienic to eat and tastes good.

Because pig liver is the largest detoxification organ in pigs, all kinds of toxic metabolites and some toxic substances mixed in food, such as pesticides, will gather in the liver, so pig liver should be detoxified before eating.

Pay attention to changing blood water two or three times in the middle. The blood in pig liver is the main reason for its bad smell. If you are in a hurry, you can divide the pig liver into pieces, wash it in water several times and rinse off the blood. (This step is critical, and whether there is a fishy smell is in this step. ) After the cold water is boiled, soak the pig liver, remove it, rinse the surface of the pig liver with cold water, and drain it for later use. (This step is the key to clean and residue-free surface of pig liver)

Boil the water, add ginger slices, and be sure to watch it. Once the water is boiled again, it will start bubbling. Cook for another 3 seconds, then turn off the fire. Success.

Slice the soaked and cooked pork liver and put it in a bowl. First, add a little cooking wine and stir well. Then, grab the egg white of an egg by hand. Put the egg white first and then the starch, so that the pork liver is tender. Then put the starch and grab it repeatedly, cut the pork liver into thin slices in an oblique way, add one third of pepper and half a tablespoon of starch and grab it evenly for later use; When the starch is eaten in the pork liver slices and the surface is wet again, put the starch again and grab it until the surface of the pork liver slices no longer oozes water.

cut the onion into large pieces for later use; Prepare shredded onion and ginger, garlic slices with two petals of aniseed and favorite side dishes (green pepper, carrot, cucumber, fungus, magnolia slices, rapeseed heart and tender cabbage) and slice them.

put some oil in the pot, heat it, pour it into the pork liver, spread it out as far as possible with a shovel, and be sure to put salt after it. Salt can solidify protein, and the pork liver will get old if it is put in early. Let the pork liver basically touch the pot. Don't turn it over. Turn the pot by hand to heat all the places with pork liver. When one side of the pork liver is golden yellow, add a tablespoon of soy sauce and soy sauce, stir fry, add some bean paste if you like spicy food, add side dishes and stir fry a few times, add some salt according to taste, and finally add garlic slices and a teaspoon of vinegar. Turn off the fire and stir fry a few times. It is very important to turn off the fire immediately after the garlic and vinegar are put into the pot, otherwise the garlic and vinegar will be gone.

whatever flavor you like, add your favorite seasoning, and cut it extremely thin! You can sneak up on the liver, fry vegetables, make soup, and do whatever you want!

I'm glad to answer this question. As a Chongqing native and a professional chef, what I want to say is that pork liver is a favorite food for most people in Sichuan and Chongqing. Many people make it delicious, such as pickled pepper, stir-fried, spicy, boiled and fish-flavored. Today, I'll say pickled pepper. It's very important to choose pork liver if you want it to be delicious. Wash it with cold water, drain the water, add a few drops of white wine, a little salt, monosodium glutamate and a little pepper, mix well, then add appropriate starch, add a little clean oil, use celery, garlic sprouts and green pepper as ingredients, cut the ingredients for later use, put the pig liver into lubricating oil for later use, add rapeseed oil and lard to the pot, stir-fry pepper and pepper, add pickled pepper to soak ginger, stir-fry and then season. Foreigners are hardly familiar. Japanese people don't eat it either. Fried pork liver with leek, which appeared in Chinese cuisine decades ago, has been gradually accepted and is now one of the cheap dishes for students.

When shopping in the vegetable market, it's actually easy to tell whether it's fresh or not. It's dark red, and the best one is bright and shiny. The color is dim, and it is better not to buy those that turn brown and black.

However, some people like to eat yellow pork liver, which is slightly morbid. It is used to cut into diced pork, put it in soup, and it will be fine. It is very delicious with a lot of coriander and ginger.

Porridge noodle shop is a famous dish in Guangdong. Cantonese people think that the pronunciation of liver is the same as that of stem, which is unlucky. On the contrary, it is moist, so the pig liver is called moist.

If boiled in white, you must rely on the thin blade of the master's knife. If it is too thick, it will bring too much blood after boiling, which is a bit scary, especially now people think that pig liver is 1% cholesterol, and they will not touch it.

there must be several pieces of pork liver in the first porridge, which is used to make a pot and a home-cooked dish. In banquets, pork liver does not often appear, and it is still considered a bargain.

a dish called fried pork offal, which is fried with pork belly and pork liver together with pork heart, is generally thought to be fried separately. In fact, the way is to add lard, saute garlic, onion and ginger slices, put all the things down and fry them together, and they will be as soft and cooked as before. Why? The secret lies in the pig's belly, the pig's heart and the pig's liver.

Taiwan Province people are the most skilled in handling pig liver. The sesame oil pork liver sold in street stalls tastes first-class. The local people use sesame oil to explode incense and stir-fry pork liver with fierce fire. It depends on the heat, and there is too much blood, which is too old and blunt to master.

Taiwan Province housewives bought a pair of pig livers, filled them with soy sauce, pepper and star anise with a syringe, hung them in the pig livers for air drying, steamed them, and then spread frozen slices to deliver wine.

Zhang Daqian is the best cook. The steamed liver is made by cooking pig liver, grinding it into powder paste, putting it in a jar, and steaming it in water. It is soft as tofu, and its taste is endless. There was a housewife who learned to cook. After steaming, she always saw water marks on the surface. She asked Zhang Daqian to learn from him and spread a layer of cloth on the bottom of the steamer to absorb steam. No water marks could be seen again.

Tomato and pork liver soup

Materials: tomato, pork liver, Flammulina velutipes and auricularia auricula. Ginger, green onion, oil, salt, pepper, tomato sauce.

Practice:

1. Insert a chopstick from the bottom of the tomato, preferably stainless steel chopsticks. If not, the wooden chopsticks will be soaked for one hour; Turn on the gas stove, fire, and bake the tomatoes on it.

2. Cracks soon appeared in tomatoes, so turn them over and continue to burn; Within a minute, the tomato skin can be easily peeled off after baking;

3. Wash the tomatoes, peel them, and cut the peeled tomatoes into dices;

4. Add salt, white pepper, cooking wine, light soy sauce and raw flour to the cut pork liver,

5. Stir well and marinate for five minutes;

6. Pour a little oil into a hot pot, add Jiang Mo and chopped green onion and stir-fry;

7. Stir-fry until fragrant, then add the diced tomatoes and stir-fry;

8. Add tomato sauce and continue to stir-fry, and then add a proper amount of water to the boiled tomato juice until the red juice is boiled;

9. Add Flammulina velutipes after the tomato soup is boiled;

1. Add shredded black fungus and cook for five minutes;

11. After five minutes, put in the marinated pork liver; After boiling, add salt, pepper and other seasonings, and then turn off the fire;

12. Add some shallots after serving in a bowl.

Spinach and pork liver soup

Ingredients: fresh pork liver, onion, ginger, salt, spinach and proper amount of cooking wine.

Practice:

1. Wash pig liver, remove tendons, cut into strips, and soak in warm water for 3 hours, preferably changing water once or twice;

2. add water to the pot, add ginger slices, onion segments and cooking wine, and boil the pork liver;

3. blanch to remove blood foam, remove and rinse with warm water;

4. Wash the pot, then boil another pot of clear water, add pork liver, bring to a boil, turn to low heat and cook for about 1 minutes;

5. Take it out, let it cool a little, slice it and plate it. Spinach leaves, washed and drained;

6. Boil the water in the pot, and put the pork liver slices into the pot and cook for 5 minutes;

7. Add spinach, mix well and boil, and season with salt.

Pig liver soup

Material: one pig liver (finely cut, fascia removed), one egg, appropriate amount of soy sauce and one scallion (shaved, sliced)

Practice:

1. Cook pig liver, scallion and soy sauce into a soup; .

2. When it is ripe, you can use it by adding an egg.

Fried pork liver with green pepper

Ingredients: 2g pork liver, 2 green peppers, 5-7 slices of shredded ginger and garlic, a little shredded pepper (optional), and appropriate amounts of oil, soy sauce, pepper, cooking wine and salt.

Practice:

1. Add water to 15g of prickly ash granules and cook in a rice bowl for 5 minutes.

2. Slice pig liver;

3. Boil pork liver slices with spare pepper for 2 minutes, remove and drain;

4. Add wine, soy sauce and starch, and mix well with half a spoonful of baking soda;

5. Wash the green pepper, remove the seeds and cut into large pieces;

6. Slice red pepper;

7. Add oil to the wok, and stir-fry the green pepper, red pepper and pork liver together for about 3 minutes;

8. Add salt, sugar, pepper and monosodium glutamate and stir-fry for several times;

9. Finally, pour in water starch to thicken and serve.

Stir-fried pork liver

Ingredients: 1 pork liver, 1 onion, 1 red pepper, appropriate amount of onion and ginger, 1 tablespoon of bean paste, 1/4 tsp of sugar, 1 tsp of cooking wine, a little salt, 1 tsp of starch and 1 tsp of light soy sauce

Practice:

1. Onion and red pepper are respectively.

2. Rinse the pork liver with running water, soak it in light salt water for half an hour, cut it into thin slices, add salt, starch, cooking wine and onion ginger, and marinate for 15 minutes.

3. Boil the clear water in the pot, put the pork liver in the water and take it out.

4. Add oil to another pot and heat it to 7%. Add bean paste and stir fry.

5. Add onion and shredded red pepper, and stir fry quickly for several times.

6. Add soy sauce and sugar.

7. Drain the pork liver and pour it into the pot.

8, stir fry quickly and evenly.

cold pork liver

Ingredients: 1 ginger, 4 cloves of garlic, 1 scallion, 1 scallion, 1 fresh pork liver (about 4g), 1 tsp of coriander powder, 3 tsps of salt, 1 tsp of cooking wine, 1 tsp of dried Chinese prickly ash, 1 tsp of Laoganma Chili sauce and 1 tsp of soy sauce. Peel garlic and chives, wash and cut into powder; Wash the scallion and cut it into small pieces. Spare.

2. Wash the pork liver, remove the tendons, and soak it in clear water with 1 teaspoon of salt for 3 hours in advance.

3. add clean water to the pot, add pork liver, boil it, take it out, and warm it again.

4. Clean the pot, add salty water, add pork liver, cooking wine, ginger slices, dried prickly ash and scallion, turn off the fire after boiling, take out, cool and slice.

5. Take an empty bowl, add minced garlic, Laoganma Chili sauce, soy sauce, pepper oil and vinegar in turn, and stir well.

6. pour the prepared juice on the pork liver, and sprinkle with minced chives and parsley. Nutritional value

According to modern nutritional analysis, pig liver is quite rich in nutrition. Every 1g of pig liver contains 21.3g of protein, 4.5g of fat, 1.4g of carbohydrate, 11mg of calcium, 27mg of phosphorus and 25mg of iron, and it is also rich in vitamin A (1.1 times more than the same amount of carrots), vitamin B1, vitamin B2 and vitamin. Dietary value

Tips for frying pork liver tender, smooth and not hard

1. Don't cut it too thin

Pork liver should not be cut too thin, and the most appropriate thickness is 2 to 3 mm, so that whether it is fried or scalded in hot pot, it will be more elastic. On the contrary, if it is cut too thin, it will harden easily when heated.

2. Soak and rinse repeatedly

No matter whether it is fresh or frozen pig liver, it contains a lot of blood. If it is not cleaned, it will leave a bloody smell. To wash it thoroughly, it is best to soak it in water or rinse it under running water. Grasp it by hand every few minutes to catch the blood in the pig liver, and repeat this action until the pig liver becomes discolored and the blood is completely removed, so that the fried pig liver will be tender and refreshing, and there will be no bloody smell.

3. Pickling in advance

4. Full-time fire

To keep the freshness of pork liver, the best way is to shorten the cooking time, while high temperature will "block" the umami and moisture in the meat in the shortest time, so when frying pork liver, it is necessary to use fire all the time and stir-fry it in a quick way, so that pork liver is not only easy to taste, but also won't.

Having said that, let's see how to smooth and delicious pig liver. ~ stir-fried pork liver

15g pork liver, 5g green pepper

appropriate amount of onion, shredded ginger and garlic, 1 tsp of dry starch, cooking wine, soy sauce and vinegar, 1/2 tsp of sugar, a little chicken essence and pepper. Salt amount

Braised pork liver

5g pork liver, 1 green pepper, 25g onion

shredded onion, shredded ginger, garlic slices, refined salt, white sugar, monosodium glutamate, pepper, rice vinegar, water starch and sesame oil

. Appropriate amount of vegetable oil

stir-fried pork liver with spinach

2g of spinach, 18g of pork liver, 1g of red pepper, 2g of ginger slices, 2g of minced garlic and scallion, 3g of chicken powder, 7ml of cooking wine, appropriate amount of water starch and edible oil

.