It is wrong to blanch the pork liver directly, remember that "1 bubble, 2 pulp, 3 slippery and 4 fierce fire" pork liver is tender and not fishy

If you want to make the pork liver smooth and tender and refreshing method is very simple, first of all, you must remember that you can never blanch the fried pork liver, and there are "1 bubble 2 pulp 3 slippery 4 fierce fire", these few operation tips, as long as you follow this method, to ensure that the fried pork liver you make is as smooth and tender as the chef of the hotel, and it is not fishy at all. Here are the specific steps, let's take a look!

【Stir-fried pork liver】

Ingredients: 1 piece of fresh pork liver, 1 green and red pepper, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, a little cooking wine, 1 small piece of ginger, an appropriate amount of salt, a little sugar, and a little corn starch

Operation steps: 1. First of all, we prepare a piece of fresh pork liver, put it in a basin and add an appropriate amount of water, the amount of water should be more than the pork liver, and then soak for 1 hour until the blood and water in it are soaked out, and soak until the surface of the pork liver is slightly white.

2. Take the pork liver out of the water and put it on the board, change the knife and cut it into thin slices about the thickness of about 2 coins, and then keep scratching and washing under the running water until there is no blood inside the pig liver, and when the water for washing the pork liver is completely clear, it can be drained for later use.

3. Drain the pork liver with a kitchen paper towel and put it in an empty bowl, then add a little cooking wine and pepper to remove the smell, a little dark soy sauce to color, and then fully grasp and mix evenly, then add a small handful of corn starch to starch, and finally seal a layer of cooking oil, which can prevent desizing.

4. Put the pork liver on the side to marinate and taste, take advantage of this time to spice the sauce, put a spoonful of light soy sauce, a little dark soy sauce, a little salt, a little sugar, a spoonful of water, an appropriate amount of wet starch, stir evenly with chopsticks and set aside.

5. Start the pot and ignite, add wide oil to the pot, heat the oil to three percent hot, and put in the pork liver with good pulp for oil, pay attention to the oil is not fried, be sure to control the oil temperature and oil time, to prevent the pork liver from slippery.

6. Pour out the excess oil in the pot, leave a little base oil, add the ginger slices and fragrant over low heat, then add the green and red pepper pieces cut in advance, fry over low heat until slightly soft, add the processed pork liver, stir-fry a few times, add the sauce adjusted in advance, and stir-fry evenly over maximum heat to get out of the pot and put on the plate.

As long as the fried pork liver is made according to this method, it is guaranteed to be smooth and tender without fishy, and the taste is not worse than that made by the chef of the hotel!

Tips:

1. The pork liver should be soaked in water for 1 hour before changing the knife to soak until the surface of the pork liver is slightly white and there are no blood stains, which can greatly reduce the fishy smell of the pork liver.

2. The pork liver should be cut into thin slices with a knife, and it should not be too thick, otherwise the pork liver is not easy to marinate and taste, and it is not easy to mature when lubricating oil.

3. The pork liver must not be blanched in the pot, otherwise it will become hard and woody, the correct way is to marinate and starch in advance, and then use the hot oil temperature to lubricate the oil.

4. The time of lubricating oil should not be too long, about 10 seconds or so, so as to ensure the smooth and tender taste of pork liver.

5. When stir-frying, the pork liver should be fried over high heat, and the juice should be mixed in advance, which can greatly reduce the frying time and prevent the pork liver from becoming old and woody due to the frying time being too long, which will affect the taste.