There is a skill in stir-frying pork liver, and if you learn this method, you can fry it at home as delicious as a restaurant

Today I will share with you a home-cooked method of stir-fried pork liver with green peppers, master this method, the pork liver is tender and delicious, not fishy or old, the color and flavor are complete, and the method is also very simple.

1. First prepare a piece of fresh pork liver and soak it in water to remove the blood inside. After soaking for 30 minutes, then rub and squeeze repeatedly with your hands to squeeze out the blood in the pork liver, and then wash the pork liver and cut it into thin and uniform slices, which are smooth and tender and easier to fry when sliced.

2. Put it in a bowl after cutting, add edible salt, grab and mix for 2 minutes, which can make the pig liver sticky, these are under the action of salt, oozing blood, and salt can also make the protein coagulate quickly, making the pig liver more tender, and then add water to clean, wash it several times, try to wash out the blood stain in the pig liver, so that there will be no fishy smell.

3. After cleaning, drain the pork liver, add 2 grams of salt, an appropriate amount of pepper, a few drops of dark soy sauce, and a little cooking wine to remove the fishiness, so as to give the pork liver a bottom taste, then add an appropriate amount of starch, grasp and marinate for 10 minutes. After the starch is gelatinized when heated, it can lock in the moisture in the pork liver, and it will be more tender to eat.

4. Next, we prepare the accessories, cut the washed green and red peppers into triangular slices, slice the onions, so that the colors match, and it looks better to fry them, cut the green onions into sections, and cut the ginger into small pieces for later use.

5. Prepare a small bowl, add 1 gram of salt, 2 grams of chicken essence, a little sugar, 1 gram of pepper, 2 teaspoons of light soy sauce, add a little water and stir well for later use, and prepare the seasoning water in advance, which can save the time of pork liver in the pot.

6. Next, pour cooking oil into the hot pot, pour in the onion and green and red peppers after the oil is hot, stir-fry for a while, and set aside after 30 seconds.

7. Continue to pour cooking oil into the pot, after the oil is hot, slide the pot with oil to prevent the pork liver from sticking to the pot, and then pour in the green onion, ginger and stir-fry until fragrant. After stir-frying, pour the pork liver into the pot, stir-fry quickly, and then pour a small amount of cooking wine along the edge of the pot to remove the smell.

8. After stir-frying the pork liver until it is set and discolored, then pour in the fried green and red peppers, add the prepared seasoning water, and stir-fry to taste. After about 30 seconds of juice absorption, you can turn off the heat and remove from the pot.

Well, a fragrant and smooth stir-fried pork liver with green peppers is ready. After doing this, the blood water is treated cleanly, and the salt is grasped and cleaned, and it really tastes fishy at all, as long as you master these tips, the fried pork liver is not fishy or old. The method is not particularly simple.