Pork liver is a very delicious ingredient, many friends will order a plate of stir-fried pork liver for wine when they go to the restaurant to eat, the chef made the pork liver is very smooth and tender, not fishy at all. There are also some friends who will choose to buy a piece of pork liver and then make it at home, but we will find a problem, that is, the slippery fried pork liver that they make at home is woody and hard, and there is a big smell of blood, which cannot be eaten at all. So the question is, how can you make fried pork liver like a restaurant chef, smooth and refreshing?
In fact, if you want to make the pork liver smooth and tender refreshing method is particularly simple, that is, you must master the correct operation methods and operating steps, first of all, we must remember that doing fried pork liver is absolutely blanchable, and "1 bubble 2 pulp 3 slip 4 fierce fire", these few operation tips, as long as you follow this method, to ensure that the fried pork liver you make is as smooth and tender as the restaurant chef, and it is not fishy at all. Here are the specific operation steps, let's take a look!
【Stir-fried pork liver】
Ingredients required: 1 piece of fresh pork liver, 1 green and red pepper, light soy sauce, appropriate amount of dark soy sauce, a little cooking wine, 1 small piece of ginger, a suitable amount of salt, a little sugar, a little corn starch
Operation steps: 1, first we prepare a piece of fresh pork liver, put it in the basin to add an appropriate amount of water, the amount of water to be more than the pork liver, and then soak for 1 hour, until the blood and water inside are soaked out, soaked in the surface of the pig liver slightly white.
2, the pork liver from the water fished out of the board, change the knife cut into about 2 coin thickness of the thin slices, and then under the running water continue to scratch and wash, wash until there is no blood inside the pig liver, wash the pig liver water completely clear, you can drain the water for backup.
3, pork liver with kitchen towels to absorb water in an empty bowl, then add a little cooking wine, pepper to fishy, a little old soy sauce to color, and then fully grasp and mix evenly and then add a small handful of corn starch sizing, and finally seal a layer of cooking oil, which can prevent de-pulping.
4, put the good syruped pork liver aside to marinate into the taste, take advantage of this time to season the sauce, put a spoonful of soy sauce in the bowl, a little old soy sauce, a little salt, a little sugar, a spoonful of water, an appropriate amount of wet starch, stir with chopsticks to set aside.
5, start the pot ignition, add wide oil to the pot, the oil temperature to 30% heat, into the good pulp of the pork liver for lubricating oil, pay attention to the oil is not over-fried, be sure to control the oil temperature and oil time, to prevent the pork liver from slipping old.
6, pour out the excess oil in the pot, leave a little bottom oil, add ginger slices with a small stir-fry, then add the green and red pepper pieces cut in advance, fry over low heat until slightly soft, add the processed pork liver, stir-fry a few times, add the sauce prepared in advance, stir-fry evenly with the maximum heat to get out of the pot and plate.
As long as the fried pork liver made according to this method is guaranteed to be smooth and tender, the taste is not worse than that made by the hotel chef!
Old Tan Summary:
Pork liver should be soaked in water for 1 hour before changing the knife cutting, soaked until the surface of the pork liver is slightly white and there is no blood stain, which can greatly reduce the fishy smell of pork liver.
Pork liver should be changed to cut thin slices, should not be too thick, otherwise the pork liver is not easy to pickle into the flavor, and it is not easy to mature when sliding oil.
Pork liver must not be boiled in the pot, otherwise it will become hard and woody, the correct way is to marinate and sizing in advance, and then use 30% hot oil temperature for lubricating oil.
The time of lubricating oil should not be too long, about 10 seconds or so to slip away, so as to ensure the smooth and tender taste of pork liver.
When stir-frying, the pork liver should be fried with a large heat, and the juice should be mixed in advance, which can greatly reduce the time of frying, prevent the pork liver from being fried for too long, thereby becoming old and woody, affecting the taste.
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