Fujian's famous dish of fried liver in the south, only to know that the method is so simple, add one more step, fragrant and delicious and not fishy

Nan fried liver is a traditional Fujian dish, in Fuzhou Fangli "nan" and "two" homonym, that is to say, pork liver after two processing to make a delicacy.

 The method is also very simple, the main ingredients are pork liver and onion, after two times of cooking to achieve the southern fried liver, now I will share my practice with you.

raw material

350 grams of pork liver, half an onion, 1 spoon of starch, and an appropriate amount of chopped green onions.

seasoning

Light soy sauce, dark soy sauce, cooking wine, aged vinegar, salt, chicken essence, pepper, sugar, and cooking oil.

method

Step 1: Wash the pork liver and cut it into thin slices, don't cut it too thinly, cut it too thin and have no meaty feeling, almost half a centimeter or so.

Step 2: Cut it and put it in a bowl, pour in a spoonful of aged vinegar, then pour in an appropriate amount of water to soak the pork liver for 10 minutes, and soak the pork liver in vinegar water to remove both blood and fishy smell.

Step 2: The onion only needs half an onion, wash it and cut it into shreds, cut it and put it in a bowl for later use.

Step 3: Soak the pork liver and wash it several times, wash its blood water, wash it and drain the water and put it in a bowl, pour in a spoon of cooking wine, 2 grams of salt, an appropriate amount of pepper, 1 spoon of sweet potato starch, and mix evenly with your hands for later use.

Step 4: Heat the pot and pour in the cooking oil, the oil is just enough to cover the pork liver, pour in the pork liver and fry it at a temperature of 5 hot, and use chopsticks to break it up to prevent it from sticking together.

Step 5: Fry the pork liver over medium heat until it changes color and the appearance is slightly yellow, then you can remove the drained oil and put it on a plate for later use, this process takes about 40 seconds.

Step 6: Pour in the chopped onion and stir-fry it slightly with the bottom oil, and fry the onion until it is half cooked.

Step 7: Now adjust the sauce, pour the seasoning directly into the pot, add a spoon of light soy sauce, sugar, aged vinegar, half a spoon of dark soy sauce, a small spoon of salt and chicken essence, and then stir the sugar with a spatula until melted.

Step 8: Bring the seasoning juice to a boil over medium heat, then pour in the fried pork liver and stir-fry evenly to get out of the pot, pour it on top of the onion, and sprinkle some chopped green onions to enjoy the food.

Fujian's famous dish of fried liver is done, the pork liver is fragrant and tender, the flavor is unique, and it is not fishy at all, it is a good dish to eat and drink, friends who like it can try it!

Tips:

1. There is often a fishy smell on the pork liver, the simplest and most effective way is to pour a spoonful of aged vinegar or white vinegar into the cut pork liver, pour an appropriate amount of water to cover the pork liver and soak it for 10 minutes, and then clean it several times after soaking, so that the fried pork liver is not fishy.

2. Put the pork liver in the oil pan and fry it for too long, it is easy to fry the pork liver for a long time, and fry it for about 40 seconds on medium heat.

3. Pork liver does not like to be fried, we can fry it in a pan and fry it until golden brown on both sides.