I don't like to buy pork liver on hot days, I like to buy in winter, and I buy it in the afternoon when the weather is cool and I don't smell it, and it's cheap. I buy it about 3 times a month.
Pork liver is nutritious, and people eat a little properly in winter, which is good for the body. I always go to the wet market to buy pork liver, the vendors have less pork liver, pork liver is not overlapped, squeezed, hung on the iron hook. Select the pork liver color meat red, smooth surface, no gray, and black spots, hand gently press elastic.
There are some meat bosses who did not sell out of pork liver the first day, take it to the frozen the next day to sell, frozen pork liver I never buy. The level of cooking is high, the stir-fry is also a bit old, and the taste is not good. In order to preserve freshness, pig liver is sold at a high price, and it is frozen, which is equivalent to pork liver being tightly squeezed together, and then taken out to thaw.
Pork liver can be brine, can be boiled soup, winter can also make wax pork liver, each has its own taste, I especially like to pickle pepper fried pork liver appropriately added to the dish.
Pork liver is a few yuan cheaper than pork, ten yuan to buy half a pound of pork liver, with pickled pepper and lettuce head to fry, pork liver sour spicy and tender, lettuce sour spicy crisp, very stomach, stand under the rice!
ingredient
Pork liver lettuce head Pickled pepper Pickled ginger shallots
seasoning
Cooking wine Salt Chicken essence White sugar Peppercorn Watercress
steps
1, the pork liver clean, the blood water wash several times, stir-fry will not have a wake-up taste, drain the water, a large piece of pork liver cut into two small pieces, is conducive to pork liver cut into thin slices. Then cut 1 small piece of pork liver diagonally and cut it as thin as possible.
2: Peel off the skin of the lettuce head, cut it diagonally and cut into thin slices.
3: Cut the pickled pepper obliquely into pieces, and the pickled ginger obliquely cut into thin slices.
4: Cut the green onion into sections and then cut into green onions.
5: Pour the cut pork liver into a little cooking wine, sober up, add the appropriate salt, peppercorns and watercress, grasp it evenly by hand, and marinate for 5 minutes.
6, the iron pot is hot, the cooking oil is poured into about 2 two, more than the usual stir-fry, stir-fry up is tender. Pour cooking oil into the pot and slide the pot, burn until seven layers of heat, open the heat, quickly fry the marinated pork liver until the seven layers are cooked, that is, scoop up, the speed must be fast, otherwise the pork liver will become old for a while. The pork liver is fried in this way to be tender and smooth. Be sure not to stir-fry over low heat, the taste is not good, and the fried pork liver does not have a sense of appetite.
7, the remaining oil, and then stir-fry the dish is easy to taste. Immediately pour in the chopped pickled pepper and ginger together and stir-fry twice, and then pour in the sliced lettuce for stir-frying, then put less salt, stir-fry into the salt flavor, fry until seven layers of cooked pork liver into the pot, put some sugar, chicken essence, stir-fry evenly, quickly start the pot. Sprinkle with chopped green onions.
8, ten yuan of pork liver, plus a lettuce head one yuan, condiments total about 13 yuan, fried a large plate, pork liver is quite much, cheaper than eating outside, the taste is not worse than outside, at home to do clean and save money, you can also practice cooking.
【Tips】
1, choose fresh pork liver, no white marks, black spots, frozen on the surface.
2, pork liver cut into thin slices, must first use the appropriate cooking wine, watercress, peppercorns, salt to evenly marinate for 5 minutes into the taste.
3, stir-fried pork liver oil must usually stir-fry more vegetables, high heat, oil burning seven layers of heat, pork liver first fried until seven layers of cooked that is scooped up. This is the most tender when stir-fried. This step is the most important.
4: Finally, sauté the pickled pepper, pickled ginger and lettuce slices into the salt flavor, and then pour in seven layers of cooked pork liver. In this way, the fried pork liver is tender.