Pay attention to these, the stir-fried pork liver is tender and tasteless, nutritious and delicious

liver

Product name: stir-fried pork liver

Features: Fresh and tender, no peculiar smell, nutritious, healthy, and rice

Ingredients: pork liver , excipients: dried chili, green and red peppers, ginger, garlic, garlic sprouts, cooking wine, pepper, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, edible oil

Here's how

1. Select healthy and fresh pork liver, remove the white parts such as fascia, cut into thin slices of appropriate thickness and uniform size, wash them repeatedly with water, and then soak them in water with cooking wine for more than 30 minutes, squeeze the blood water by hand to control the dry water, add an appropriate amount of salt, pepper, cooking wine and starch, and marinate for about 10 minutes.

Pork liver slices

2. Cut the chili pepper and other ingredients and put them on a plate, take another bowl, add an appropriate amount of light soy sauce, dark soy sauce, salt, pepper, oyster sauce and sugar to the bowl in turn, stir well and set aside.

Stir-fry sauce

3. Heat the oil, stir-fry the ginger, garlic and dried chili peppers over low heat, fry the green and red chili peppers into the pot over high heat until they are broken, pour in a little more cooking oil, and when the oil temperature is hot, enter the pork liver that controls the dry moisture, turn on high heat to stir-fry, add the green and red peppers that have been broken after the surface solidifies and changes color, pour in the seasoned sauce and continue to stir-fry, and finally add garlic seedlings, stir-fry until they are broken, and then put them on the plate, so that the nutritious and delicious, fresh and tender stir-fried pork liver without fishy smell is done.

Stir-fried pork liver

TIPS

1. When purchasing, the pork liver must be healthy and fresh;

2. The pre-treatment of pork liver must be correct and in place;

3. Marinating the pork liver in advance can make the pork liver more tender and flavorful;

4. The ingredients can be cut off in advance, and the pork liver should be fried quickly on high heat after it is put into the pot;

5. Pork liver should be thoroughly cooked, but do not fry for a long time.