Stir-fried Pork Liver with Pickled Peppers and Spinach

Overview

This dish has always been a classic dish that my family never gets tired of. The pork liver is refreshing and tender, and the addition of pickled peppers completely removes its fishy smell. The combination with spinach doubles the nutrition, and you won't get tired of eating it. Especially in winter, it is more suitable for the whole family to enjoy. Because pig liver is a treasure house of nutrients, it has the effects of nourishing the liver, improving eyesight, and nourishing the blood. Its content of trace elements, high-quality protein and vitamins is superior to that of meat. 100 grams of pork liver protein is equivalent to lean meat, vitamin A is 113 times that of lean meat, and iron is 7.5 times that of lean meat. The structure of pig liver is special. It is not a dense muscle tissue, but a blood vessel-like tissue, which is rich in blood. The hemoglobin in the blood contains more iron, which is why pig liver contains a lot of iron. However, pig liver and pig liver soup cause most of the blood water containing hemoglobin to be lost in the soup, resulting in a significant decrease in the iron content in the pig liver. Therefore, in today’s dish, the hemoglobin is locked in the pork liver by stir-frying over high heat. The nutrients are not lost and can be paired with spinach. As we all know, spinach also contains a lot of iron and vitamin A. It can be said to be a strong alliance. The nutrition is doubled!

Tags

• hot dishes
• hunan cuisine
• old man
• dinner with friends
• winter recipes
• lunch
• cooking wine
• onions
• pickled garlic
• pickled ginger
• pickled peppers
• pork liver
• spinach
• sugar
• soy sauce

Ingredients

Steps

1. 1 Cut the pork liver into thin slices, the thinner the better. Fresh pork liver is difficult to cut, so you can freeze it in the refrigerator for 1 hour before cutting.

   

2. 2 Add soy sauce and cooking wine and marinate for more than 1 hour. Office workers can marinate it before going to work and fry it when they get home from get off work. There is no salt in this dish, so the soy sauce needs to be enough flavorful.

   

3. 3 Shred the green onion, and slice the pickled ginger, garlic, and pepper.

   

4. 4 Wash and cut the spinach into sections, blanch and spread on the bottom of the plate.

   

5. 5 Put oil in the pot, more oil is needed. Fry the Sichuan peppercorns in cold oil over low heat until the peppercorns change color, remove and remove.

   

6. 6 Add ginger, garlic and chili, stir-fry until fragrant, then add onions and stir-fry until fragrant.

   

7. 7 Add the pork liver, turn up the heat and stir-fry quickly. Stir-fry the pork liver for about 15 times and turn off the heat when it changes color. At this time add a little sugar and stir well and pour on the spinach.

   

8. 8 Complete