The pork liver fried in this way is tender and not fishy at all, and it is no worse than that made in a restaurant

Pork liver with pickled peppers

Ingredients and ingredients: pork liver, pickled pepper, pickled ginger, ginger and garlic, celery, green onions, sweet potato starch, egg white.

Steps:

1. Cut the pork liver into thin slices, wash it several times, wash the blood in the pork liver (this is an important step for the pork liver to be not fishy), drain the water and set aside.

2. Prepare the ingredients: pickled pepper, pickled ginger, ginger and garlic, celery, green onion.

3. Add salt, light soy sauce, white pepper, ginger slices, and green onion to the pork liver (squeeze out the juice of the green onion by hand), stir well, and marinate for 15 minutes. White pepper, green onion and ginger can remove the fishy smell of pork liver.

4. Pick out the ginger and shallots after the marinated pork liver, then add sweet potato starch and egg white, and fully grasp it well (sweet potato starch and egg white make the fried pork liver taste tender).

5. Pour more oil into the pot, soak ginger, pickled ginger, and garlic slices and stir-fry in the pot to bring out the fragrance.

6. Stir-fry the pork liver quickly (stir-fry the pork liver to be oily, high heat and fast speed).

7. When the pork liver changes color, immediately add celery, a little salt to taste, and quickly stir-fry out of the pan.