First, the practice of fried pork liver with black fungus
Materials for frying pork liver
Main ingredient: 250g of pig liver, auxiliary material: 25g of dried auricularia auricula, seasoning: 5g of scallion, 3g of ginger, 2g of yellow rice wine 1 0g, 2g of salt, monosodium glutamate 1 g, sesame oil1g, 5g of pea starch and 50g of vegetable oil.
The practice of frying pig liver
1. Soak Auricularia auricula in cold water, pick out impurities, tear them, separate them and clean them;
2. Wash the pig liver and cut it into thin slices;
3. Chop the onion and shred the ginger; Starch is mixed with water to make water starch;
4. evenly thicken the pork liver slices with wet starch;
5. Blanch the pig liver in hot water to control the water;
5. Put vegetable oil in the pan, stir-fry the pork liver slices to 80% heat, and fry them in the oil pan for several times;
6. Add cooking wine, chopped green onion, shredded ginger and refined salt, then stir-fry until the pork liver is cooked, and pour it into the colander;
7. Leave the bottom oil in the pot and stir-fry the fungus with high heat;
8. Stir-fry until the fungus is bright, smooth and fragrant, and pour the pork liver back into the wok;
9. Immediately add monosodium glutamate and sesame oil, and mix evenly.
Second, the practice of frying pork liver with small white cabbage
Materials for frying pork liver
300g pork liver, 30g Chinese cabbage heart, appropriate amount of oil, salt, cooking wine, appropriate amount of raw flour, appropriate amount of minced onion and ginger, and appropriate amount of shredded dried pepper.
The practice of frying pig liver
1. Soak the fresh pork liver in clear water for about 30 minutes, then remove the tendons and cut into pieces, then drench it with clear water, add salt, cooking wine and raw powder, and marinate evenly for 15 minutes. Prepare minced onion and ginger, shredded dried pepper, and wash the cabbage heart for later use.
2. Heat the oil to 70% heat, add minced onion, ginger and shredded dried pepper until fragrant, pour in the pickled pork liver slices and quickly cut them in the pot to change color (turn off the fire at this time, let the pork liver stop in the pot to cook thoroughly 1 minute), and put them away for use.
3. Add the remaining oil into the heart of Chinese cabbage, add some salt, quickly fry for two times, pour the pork liver, stir, sprinkle monosodium glutamate and plate.
Tips
China Since ancient times, pig liver has been a blood tonic, and it is beneficial to eye diseases. The combination of Chinese cabbage with pig liver and vegetarian meat is helpful to enhance human immunity, and has the effects of invigorating qi and blood, nourishing liver and improving eyesight. It is best to cook pork liver while pursuing tender taste.
Third, the practice of fried pork liver with leeks
Materials for frying pork liver
1。 pork liver
2。 Chinese chives
3。 Chopped garlic and ginger
Seasoning:
Soy sauce, sugar, cornstarch, a little Shaoxing wine.
The practice of frying pig liver
Prepare:
1。 Cut the semi-thawed pig liver into pieces, not too thin. Mix with marinade: soy sauce, sugar and cornstarch, marinate for 15-20 minutes;
2。 Wash leek, cut the head of the white part into powder, and mix it with ginger and garlic;
3。 Cut leek leaves into sections;
Cooking:
1。 Stir-fry minced leek, garlic and ginger in hot oil;
2。 Pour pork liver, stir-fry for a while, and then turn over; Stir-fry soy sauce, sugar and Shaoxing wine for a while;
3。 Pour in leek, stir-fry for 5-8 seconds, and immediately turn off the fire; Pause in the pot for 1 minute, and then put it on the plate.
Tips
1。 Stir-fry pork liver, and the fire will be medium. Just stir-fry for a moment and the color will change. Then flip the other side, and all the colors will change, so it will be about 5 minutes cooked.
2。 At this time, the seasoning should be quickly added, and then the leek should be cooked for only a few seconds, not for too long.
3。 Wait a little on the stove before taking out the pot, so that the pork liver is almost 8-9 minutes cooked, and it is the most delicious when it is tender and there is no blood.
Fourth, the practice of frying pork liver with tender cucumber
Materials for frying pork liver
Materials: 300g pork liver, 70g carrot, 2 tender cucumbers, onion 1 root, ginger 1 0g seasoning: 2 tablespoons white vinegar, 2 tablespoons soy sauce, 2 tablespoons rice wine 1/2 tablespoons starch/kloc: salt/kloc.
The practice of frying pig liver
1, put the pig liver in a bowl, add water and material A, soak for 5 minutes, and take it out.
2. Rinse, dry and slice.
3. Put into a bowl, add material B, mix well and marinate for 5 minutes.
4. Wash and slice tender cucumber and ginger; Peel carrot, wash and slice; Wash the onion and cut into sections.
5. Pour 2 tablespoons of oil into the pot and heat it. Add the tender cucumber and stir-fry until it is half cooked. Set aside.
6. Add 1 tablespoon of oil to the pot and heat it. Stir-fry shallots and ginger slices, add pork liver and stir-fry until half-cooked. Add other materials and stir-fry over high fire.
I recommend it; How to fry pork liver without fishy smell?
Before cooking, soak the pig liver in vinegar water and then rinse it with clear water.
When frying pork liver, the oil should be hot, and it will be taken up immediately before the blood flows out. It is responsible and easy to become old and hard.