Practice 1: pig liver washed, cut into small pieces in salt water for 15 minutes, while the bell pepper washed and cut circles. Pork liver fish out wash and cut into slices, water boiling into the liver, coloring fish out rinse off the powder spare. Heat the oil over high heat, sauté the garlic and ginger, add the liver and stir-fry. Add a pinch of salt, a few drops of cooking wine (to remove fishy smell), and half a spoonful of soy sauce according to the quantity for color, and set aside. Hot oil fried peppers, almost cooked into the pig liver stir fry, a few minutes can be out of the pan.
Practice two: pig liver three two, green pepper a, two slices of ginger, two cloves of garlic,: soy sauce, salt, sugar, monosodium glutamate, sesame oil, starch each moderate. Pork liver soaked about ten minutes after washing, remove the white stuff, cut thin slices, put into a bowl, add the appropriate amount of soy sauce, salt, sugar, monosodium glutamate, starch with a very small amount of water mix well, marinate for about thirty minutes; green peppers to remove seeds and remove the tip, wash and cut large pieces to be used; two slices of ginger cut into shreds, two slices of garlic cut into long strips. Pan on the fire heating, pour in oil (slightly more than usual frying), oil hot pour into the green pepper stir fry, a few moments after the sheng out. Into the garlic shredded garlic head silk burst incense, pour into the mix of the liver constantly stirring, until the liver completely browned and each piece is separated, pour into the green pepper slices stir fry mix, you can be served out. The whole process is about two or three minutes.
Practice 3: 200 grams of pork liver, 2 green pepper. Shredded ginger, garlic 5 to 7 cloves flattened, a little shredded morning glory (can not be added), oil, soy sauce, pepper, cooking wine, salt each moderate. Wash and remove the root of pork liver, cut thin slices. Cook in boiling water for 2 minutes. Remove from the water and rinse with cold water. Heat oil in a wok, add ginger, garlic and bell pepper and stir-fry until fragrant. Add liver and stir-fry for 1 to 2 minutes. Add wine, salt, soy sauce, and green chili pepper and stir-fry for 1 to 2 minutes. Remove from pan.
Making points:
1, pig liver dispersed in the remnants of a number of toxic blood, if the pig liver is not carefully and repeatedly rinsed over a long period of time on the tender burst is not conducive to human health. It is best to soak the liver in salt water for 1 to 2 hours, to remove the poison and poisonous juice scattered in the liver. Before frying pig liver, can use a little white vinegar stain, and then rinse with water. White vinegar can make pig liver does not seep blood, remove the fishy flavor.
Pork liver has a multilayered tissue structure with much mucus between the layers. After marinating with food powder or alkaline water, the mucus between the layers can be dissolved by alkaline, and there is a separation between the layers, so that after frying, you will feel the meat is crisp when you taste it. In addition, fried pork liver fire should be big, the oil should be hot, so that the fried pork liver is crisp and delicious, and no fishy flavor.