Stir-fried pork liver with Houttuynia cordata

Overview

Many people eat Houttuynia cordata cold. In fact, stir-fried Houttuynia cordata and cold salad are two different flavors. The fried Houttuynia cordata powder is glutinous and glutinous, and does not have the fishy smell. If you can't accept the taste of raw Houttuynia cordata, try stir-frying it. I believe you will like it.

Tags

• hot dishes
• home cooking
• common dishes
• pregnant women
• dinner with friends
• lunch
• chili
• cooking wine
• houttuynia cordata
• light soy sauce
• msg
• oil
• old soy sauce
• pork liver
• starch
• ginger
• green pepper
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the pork liver into slices with a knife.

   

2. 2 Add appropriate amount of salt to the cut liver slices, soak them in water for a while, then wash away the blood. Take the washed liver slices into a bowl, add salt, light soy sauce, dark soy sauce, cooking wine, pepper, and starch and mix well.

   

3. 3 Remove the roots of Houttuynia cordata, wash it, and then cut it into small pieces.

   

4. 4 Remove seeds from green and red peppers, wash and cut into strips, shred ginger, and cut peppers into sections for later use.

   

5. 5 Heat oil in a wok, add chili and ginger and stir-fry until fragrant.

   

6. 6 Add liver slices, stir-fry until raw and remove.

   

7. 7 Leave a little oil at the bottom of the pot, add Houttuynia cordata and green and red peppers and stir-fry until cooked.

   

8. 8 Add appropriate amount of salt and stir-fry evenly.

   

9. 9 Add the liver slices and stir-fry evenly.

   

10. 10 Add the liver slices and stir-fry evenly.