Sautéed Pork Liver -------The most tender way to cook pork liver

Overview

Pork liver ages easily, is not cooked well and is afraid of toxins, and is difficult to control. The key to stir-frying pork liver in sauce is to marinate it with cornstarch first to protect it and make the liver tender. The second key is to blanch the liver. After the pork liver is stir-fried, it has a protective layer of cornstarch in the first step. In this way, you don’t have to worry about being overcooked or undercooked. It is recommended to stir-fry it with green onions, which is sweeter and more delicious!

Tags

• hot dishes
• beijing green onions
• cornstarch
• light soy sauce
• old soy sauce
• pork liver
• white sugar
• carrot
• chopped green onion
• ginger
• white pepper

Ingredients

Steps

1. 1 Soak the pork liver in water for a while to remove the blood, wash it, then add a little salt, corn starch and cooking wine and marinate for 15 minutes.

   

2. 2 Cut green onions into sections, slice ginger, and slice carrots for later use

   

3. 3 Add water and ginger slices to the pot and bring to a boil

   

4. 4 After the water is boiled, slide the pork liver into it and use chopsticks to scratch it. When the pig liver changes color, quickly remove it to drain out the water

   

5. 5 Heat oil in a pan and sauté green onions and carrots until fragrant

   

6. 6 Add dark soy sauce, light soy sauce, salt, white sugar, and white pepper in turn and stir well, then add a small bowl of water starch to thicken the soup (here is the photo before adding water starch, and I took a photo after adding water starch)

   

7. 7 Then add the pork liver and stir-fry quickly until evenly mixed.

   

8. 8 Sprinkle with chopped green onions and serve.