Pork liver is rich in vitamin A, rich in nutrients, has the role of blood tonic, brightening, is an important ingredient on our table. We usually use pig liver to cook, often dry and hard, the taste is not good. In fact, after special treatment of pig liver, it can be both not fishy, but also sticky and tender, that is, pig liver to be marinated in cooking wine, and add water starch to scratch smooth, so that the fried pig liver is smooth and tender and not fishy. Along with the editor to see it.

Liver is an important organ of the animal storage of nutrients and detoxification, rich in vitamin A and other nutrients, with the same gelatin, is the ideal blood one of the best, and pig liver is very tasty, easy to chew, well-digested, it is one of the nutritional food for young and old. Additionally, pig liver is also a good product to nourish the liver and brighten the eyes, and it is a very good ingredient to brighten the eyes of children and teenagers who are going to school to use their eyes. However, if the pig liver is not handled well, there will be a relatively heavy fishy flavor, and do not master the fire, it is easy to fry the pig liver old, affecting the taste, so the production of pig liver is also a skill. ?

First of all, the marinating stage of pig liver, in the marinating of pig liver must add cooking wine, if there is no cooking wine, with white wine can also be. Before the liver is marinated, it must be cleaned and cleaned to remove any blood stains left in the liver, because blood stains are the source of the fishy flavor. Wine and white wine is the nemesis of fishy, with other seasoning marinade for half an hour, this can be deodorized, but also can let the pig liver fully flavor, and remove the toxins in the pig liver.

The next step is to sauté the liver. Pork liver this ingredient is generally sliced to make food, pork liver sliced generally about three millimeters can be, not too thick, of course, not the thinner the better. Too thin easy to dry hard, too thick is not suitable for flavor, so moderate can be. After slicing the liver must be added to the water starch scratch smooth, so that the liver will be more soft and tender not hard. Pork liver stir-frying stage must be more cooking oil, high heat and stir-fry, but should not be stir-fried for too long. After the pig liver color, add chili, onions and other ingredients to stir-fry again for a while, you can get out of the pot.