When it comes to pork liver, I believe that everyone has eaten it, but when you make it at home, you will find that the taste is different from the outside, there will be a big fishy smell, and compared with the restaurant, it is simply a world of difference.
The biggest fishy smell of pork liver is that there is a lot of blood and water and toxins inside, if you do not treat these two things cleanly, no matter how you cook it, there will be a fishy smell, so it is key to wash the pork liver before cooking.
However, when cleaning the pig liver, not only rinse it with water, this is the biggest mistake, and there is no difference between eating toxins, so today and share with you a method of cleaning pig liver, blood water, toxins are all gone, let's learn together.
Tips for cleaning pig liver, blood, water, toxins are all missing.
Step 1: First, prepare a piece of pork liver and soak it in water for about an hour.
Step 2: After soaking, remove the fascia on it, and then cut it into about 3 mm of thin slices, of course, the thinner the cut, the better, and it is easy to remove the blood and toxins inside when cleaning the pig liver.
Step three: after cutting, put it in clean water to grasp and wash it, be sure to wash it once and change the water once, wash until the water is completely clear.
Step 4: After washing, pour it out to control the dry water, so that you think it is clean? No, no, no, it needs to be dealt with again.
Put the cleaned pork liver into the basin, pour a can of beer, add the right amount of water, and then put in a spoonful of salt, soak for 10 minutes, the beer can play a role in inhibiting bacteria and removing fish, so that the blood and water and toxins in the pig liver are all gone.
Processed pork liver is the most suitable for stir-frying, the following and everyone detailed steps.
1. Wash the pork liver, drain the water on the pulp, add a spoonful of salt to the basin into the low taste, and then put in a pinch of starch to grasp and mix evenly.
Cut a little ginger and garlic together and add 20g of minced pepper sauce to set aside.
Prepare millet peppers and peppers, cut into sections to add color to the dish, and cut a little garlic seedlings.
2. Prepare the bowl ingredients: Add 2 grams of salt, 2 grams of pepper, 2 grams of chicken powder to the bowl, then pour in 5 grams of aged vinegar and 5 grams of pepper oil, stir well and set aside. (The bowl should be prepared in advance to reduce cooking time and make it more tender.) ）
3. Slide the pork liver with oil: burn the oil in the pot, when the oil temperature is 40% hot (the oil surface is calm and does not smoke), the pork liver is quickly slid and fried for 10 seconds, and the pork liver is poured out after the color change is set. (Pork liver is relatively thin, the time of lubrication should not exceed 10 seconds, it is easy to age after a long time, and the taste is hard.) ）
4. Leave the bottom oil in the pot, first pour in the minced pepper sauce and stir-fry for a while, then add ginger and garlic minced together to stir-fry, stir-fry the aroma and then pour in the green and red pepper segments, fry the green and red peppers, pour in the pork liver, pour in a little cooking wine to fishy, pour out the prepared bowl and then put in the garlic seedlings, open the high heat and fry for 10 seconds, pour in a little bright oil to brighten the color, a fresh and smooth stir-fried pork liver is ready.
Well, how to clean pork liver today will be shared with you here, if it helps you, don't forget to like and pay attention to Oh ~