Many people like to eat pork liver but don’t know how to fry it, because it is easy to fry the liver. Don’t look at the tender and delicious pork liver in restaurants. Once you make it yourself, it will either become bitter or become old. It's like chewing tree roots and wasting a good ingredient. In fact, making pork liver is not that difficult. According to my method, as long as you remember these two points, you can also make smooth and tender pork liver. The restaurant chef makes it delicious. Every time I make this dish, my child's eyes will light up. He loves fried pork liver so much.

Children eating more pig liver is particularly good for the development of their eyes. Pork liver can nourish blood and protect eyes. It is particularly rich in vitamin A. Many caring mothers will make their own pig liver powder for their children. When used as complementary food, I don’t have the patience, so I usually just fry it directly for my children to eat. I will tell you in detail about the two points you need to pay attention to when frying pork liver. You will understand it after reading it, and you can fry it with confidence in the future. Eat pork liver.

Stir-fried pork liver

Ingredients: one piece of pork liver, one piece of carrot, 4 green garlic sprouts, one piece of ginger, 4 pieces of garlic, a little salt, a little pepper powder, a little MSG, One spoonful of cooking wine, one spoonful of light soy sauce, one spoonful of oyster sauce, one drop of dark soy sauce, a little rice vinegar, and one spoonful of cornstarch.

Steps:

1. Take a piece of fresh pork liver and clean it.

2. Cut into thin slices with a knife, try to cut as thin as possible, and do your best.

3. Rinse the cut pork liver with clean water to remove blood and impurities.

4. Add salt, monosodium glutamate, cooking wine, and pepper powder and mix well.

5. Add the cornstarch after mixing well. This is very important, and it is also one of the two points we said to pay attention to. Marinating first and then adding cornstarch can not only make the pork liver taste better, but also add cornstarch to it. It can also keep the pork liver smooth and tender.

6. Remove the old leaves from the green garlic seedlings and cut them into diagonal sections with a knife.

7. Cut the ginger into thin strips, cut the carrot into diamond-shaped slices, and slice the garlic.

8. For light soy sauce, dark soy sauce, and oyster sauce, you can add a little rice vinegar to season and remove the fishy smell. Adjust the ingredients and water first, and it will be very quick when cooking.

9. Heat the oil pan until it is 60% hot, add the pork liver and stir-fry. This step is the second of the two points we need to pay attention to. The heat should be in place, stir-fry quickly over high heat, and stir-fry until the pork liver changes color, which should take about tens of seconds.

10, then add green garlic sprouts, carrot slices, add the sauce, and stir quickly.

11. Flip for a few dozen seconds and the side dishes are ready to cook. It’s super quick and easy. Try it now!

A few more words:

1. When choosing pork liver, be sure to choose fresh pork liver. The surface of fresh pork liver feels elastic, smooth and plump, and the color is pink. , uniform texture.

2. Two points need to be noted. First, put the seasoning into the pork liver and mix well, then pour cornstarch to lock in the flavor. Second, stir-fry quickly over high heat. Remember these two points. It’s hard to keep the pork liver from being slippery and tender;

3. When cutting the pork liver, try to cut it as thinly as possible. If you really can’t, you can freeze the pork liver in the refrigerator for ten minutes, which will make it very smooth. Good to cut.