Sautéed Pork Liver
Overview
Some people like to eat pork liver, while others avoid it. I love to eat it, especially bandit pork liver, so I tried to make it myself when I had time at home. Each ingredient has its own characteristics. Pork liver tastes fishy, is bloody and contains many metals, and is easy to fry, so you have to think carefully when handling it
Tags
Ingredients
Steps
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Soak the pork liver in water for half an hour and take it out
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Boil the water. After it boils, put the pork liver in and take it out for about ten seconds, because it is easier to cut and can also blanch away some dirty water
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Cut into slices. The inside is raw, because pig liver contains a lot of blood and heavy metals. After slicing, soak it in water for half an hour to an hour to effectively remove it
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After changing the water several times to confirm that the pork liver is very clean, drain the water, add cooking wine, pepper, a small amount of salt, chili powder, and starch, stir and marinate for half an hour. The starch is added to ensure the freshness of the pork liver during the stir-frying process. It is said that the stir-frying time is short, and the heat is turned off when it is cooked, so that the pork liver is fresh and tender. However, I think pork liver has too many harmful substances and needs to be fried for a longer time, so starch is a good helper, and then prepare other ingredients
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Finally, add oil to the pan, heat it up, add ginger slices, garlic slices, green onions, then add pork liver, stir-fry, add green peppers and onions, add light soy sauce, oyster sauce, salt and chicken essence. If you like a strong taste, you can add chili powder and stir-fry until the onions are cooked.
