Point 2: Don't cut the pork liver too thick, generally about 2-3mm, to keep the pork liver cooked quickly, so as not to affect the taste if it is cooked for too long.
Point 3: You can't simply rinse the fried pork liver. Soak it first, then slice it, then add starch and salt to wash it. This step is not recommended to be reduced, so that the pork liver can be thoroughly cleaned.
Point 4: Seasoning and pickling in advance can not only remove the fishy smell of pork liver, but also make it more delicious.
To achieve these four points, whether you fry pork liver or make pork liver porridge, it will be delicious. Let's talk about the practice of pork liver porridge in detail, and learn it ~
Pork liver porridge 1. Prepare rice congee in advance.
Add rice, water and 1 teaspoon salt to the rice cooker.
Select the "porridge cooking" function, cook the rice congee and prepare the rice congee.
Second, boiled pork liver porridge:
Get ready first.
Pig liver 1 piece, ginger 1 piece, a little celery.
1, buy pig liver, rinse it, and soak it in clean water for more than half an hour; Then cut into thin slices of about 2 mm.
2. Put the cut pig liver into a large basin, add 1 tablespoon starch and 1 teaspoon salt, and start to scratch and wash the pig liver for about 2 minutes.
Then clean it with clean water.
Take a look. The washed pig liver has a clear water surface and no blood.
3. Add shredded ginger, 2 tablespoons rice wine, 3 tablespoons light soy sauce, oyster sauce 1 spoon, half a spoonful of white sugar and half a spoonful of salt to the cleaned pork liver, and stir well together (some black pepper can also be added).
4. Continue to add 1 tablespoon of starch to the pig liver, and stir 2 tablespoons of cooking oil together.
Marinate for more than half an hour.
5. Add the rice congee in a small pot and bring to a boil.
6. Clip in marinated pork liver.
Stir and boil until the pig liver changes color.
Add celery leaves and stir well.
Our pork liver porridge is almost finished ~
If you feel light, you can add some salt; In winter, you can also add some pepper to pork liver porridge to make it warmer.
Pork liver entrance powder is tender, porridge is fresh and fragrant, and there is no fishy smell.
When eating, we can also add some diced celery to the porridge, and then prepare a dish of juice mixed with soy sauce and Chili rings, and dip it in pig liver to eat, which tastes better!
Tips:
1, make pork liver porridge, the best side dish is Lycium barbarum leaves, but I can't buy Lycium barbarum leaves in Shandong, so I use celery instead, and celery is mixed with porridge, which tastes great. I recommend you to try it, but you must use tender celery; In addition, spinach leaves can also be used in this porridge.
2. The pork liver marinated according to the method in this article is especially delicious for frying. If it is fried, remember to add a spoonful of bean paste, stir-fry some peppers and onions together, which is delicious and spicy!