Stir-fried Pork Liver and Pork Loin

Overview

I had this dish in a restaurant, but there was very little pork loin in the dish, just over 10 slices, and a lot more pork liver. On the contrary, there is more pork loin than pork liver, and the portion is enough if you stir-fry it yourself, and you get 2 bowls of it.

Tags

• private kitchen
• balsamic vinegar
• celery
• cooking wine
• cornstarch
• garlic seeds
• light soy sauce
• old soy sauce
• onions
• pork liver
• pork loin
• white sugar
• minced chili pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Wash the pork loin, remove the white fascia, and cut with a knife

   

2. 2 Wash the pork liver, slice it, add appropriate amount of cooking wine, dark soy sauce, starch and oil, marinate for 15 minutes

   

3. 3 Prepare ingredients: slice half an onion, slice 1 red pepper, wash and dice celery

   

4. 4 garlic seeds, cut into small pieces

   

5. 5 Place the pork loin in boiling water for 10 seconds, take it out and set aside for later use

   

6. 6 Sauce: Appropriate amount of cooking wine, light soy sauce, dark soy sauce, balsamic vinegar, white sugar, cornstarch, salt

   

7. 7 Heat oil, stir-fry pork liver over high heat for a while, add ingredients: garlic, red pepper, celery, onion, stir-fry

   

8. 8 Add an appropriate amount of minced chili pepper, add pork loin and stir-fry, pour in the prepared juice and stir-fry for a while (if you like it spicier, you can add more millet chili pepper or minced chili pepper)

   

9. 9 Remove from the pot and sprinkle with a few celery leaves (you can skip it as it won’t affect the taste)