How to fry pork liver?

Pig liver is rich in nutritional value and is a good iron supplement, but its recipients are also obviously different. Many people love it, but many people are afraid to eat it. For people who love to eat, it is perfect to stir-fry pork liver with pickled peppers when eating! However, many people don't know how to make pork liver delicious while maintaining a crisp and tender taste. Today, I'm going to talk about how to stir-fry diced liver and pork liver with soy sauce. The steps are simple, but pork liver tastes as tender as tofu!

Stir-fried diced liver

Materials:

200 grams of pork liver, one persimmon pepper, 50 grams of pickled pepper, 50 grams of pickled ginger, a little red bean paste, a little lobster sauce, appropriate amount of starch, soy sauce, sesame oil and oil.

Steps:

1, prepare raw materials.

2. Cut the pork liver into cubes more than one centimeter square, the persimmon pepper into small cubes, the pickled pepper into small cubes, and the soaked ginger into small cubes.

3. Wash pickled peppers and pickled ginger with clear water, remove excess salt, and add appropriate amount of salt, soy sauce, sesame oil and corn starch to pig liver to fully grasp.

4. Add an appropriate amount of oil to the pot, heat it to 60%, add pork liver and stir fry until it changes color. Pork liver should be tender, besides starch, frying is also very important. Cooking should not be done for too long. The pot is also the key. The non-stick pan used here doesn't eat oil and doesn't put much oil, but it looks like there is a lot of oil. When fried, it is smooth and does not absorb oil.

5. Use base oil in the pot, add chopped bean paste and chopped lobster sauce, and stir-fry for fragrance.

6. Add pickled peppers and ginger and stir fry.

7. Add persimmon pepper and stir fry to change color.

8. Add pork liver, stir well and serve ~

The content of vitamin A and iron in pig liver is very high, which is a very fast source of iron and vitamin A supplementation, but the more you eat, the better. You can eat it once or twice a week, and don't eat too much at a time.

stir-fried liver

Composition:

300g of pork liver, 2green peppers, 30g of dried fungus, 2 slices of onion 1 root, ginger and garlic, 5g of cooking wine 10g, 5g of soy sauce, 20g of sweet noodle sauce, 2 g of sugar and 5 g of white vinegar.

Exercise:

1. After washing the pig liver with water, soak it in salt water for more than 2 hours, then take it out and marinate it with a little white vinegar 10 minute;

2. Rinse the soaked pork liver repeatedly, cut into pieces, add cooking wine, soy sauce and dried starch, and let it stand for 15 minutes;

3. Soak the auricularia auricula, choose to wash it, wash the green pepper and slice it, cut the onion, ginger and garlic into powder, and make it into juice with bean sauce and sweet noodle sauce;

4, hot pot into the oil, after the oil temperature, stir-fry the pork liver with fire until the pork liver becomes discolored;

5. Stir-fry the minced onion, ginger and garlic in the oil pan, stir-fry the fungus and green pepper, and pour the pork liver.

6. Add the juice made of sugar, bean paste and flour paste, stir well and serve.

Tips:

1, it is best to soak the pig liver in salt water 1-2 hours to remove a lot of toxic blood left in the pig liver;

2. Before frying pork liver, marinate it with a little white vinegar, and then rinse it with clear water. White vinegar can prevent pig liver bleeding and remove fishy smell;

3, the fire of fried pork liver should be big, and the oil should be hot, so that the fried pork liver is crispy and delicious.