Oil-fried pork liver
Overview
It is said that eating more pork liver can supplement iron. My husband and I are both a little anemic, and it is a bit fishy when cooked. We usually like to eat fried pork liver. It would also be nice to add some lean meat and fry it together. Since we only eat it for two people, we didn’t add it today.
Tags
Ingredients
Steps
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Very simple ingredients.
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Soak the pork liver in water to remove the blood. I soaked it from morning to afternoon (actually, soaking it for an hour is enough. I originally planned to do it at noon, but later I went out to eat and left it until the evening).
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Slice the pork liver, shred the ginger, and cut the green onion into sections and set aside.
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Marinate the pork liver with shredded ginger for half an hour (this is very important, to remove the fishy smell).
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Heat oil in wok.
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Add the pork liver and fry slowly over low heat. (I like to put the ginger in the pot together. If you don’t like ginger, it’s best to remove it before putting it in the pot. It won’t be easy to eat after frying.)
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After frying both sides until they change color, add a little cooking wine and continue frying.
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When the pork liver is almost cooked, add a little light soy sauce. (Pork liver can be fried easily and does not need to be fried for too long)
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Add the green onions and stir-fry twice.
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Add the key ingredients and consume a little oil.
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Finally, add a little chicken essence and sugar, stir-fry a few times and remove from the pot.
