How to fry pork liver fresh and tender and burst the juice? Do not blanch or marinate, learn this trick, not fishy, not bitter, especially smooth and tender!
The liver is an important organ for draining qi and blood and regulating emotions. In addition to recuperation and proper exercise, diet is also a very important part, "eat at the right time and don't eat from time to time", eating more pork liver in spring is very good for the liver!
Pork liver is a highly nutritious ingredient that is rich in high-quality protein, essential amino acids, vitamins and minerals. As the temperature rises in spring, metabolism accelerates, and the nutrients in pig liver can help the liver better complete metabolic tasks. In particular, it is rich in vitamins A and B vitamins, which are essential for maintaining the normal metabolic activity of the liver and promoting the growth of new cells. The liver is the main detoxification organ of the human body, and some special components contained in pig liver can help the liver to better complete the detoxification function, so as to maintain overall health.
Pork liver is rich in iron, containing 22.6 mg of iron per 100 grams of pork liver, much higher than lean pork of the same weight, iron is an important component in the production of red blood cells, which helps prevent anemia. For patients with iron deficiency anemia, pork liver is a good therapeutic ingredient.
So how to make pork liver delicious? How to make it tender and juicy, not fishy, not bitter and not woody? Today I will share a trick, neither blanching nor pickling, the pork liver made is particularly smooth and tender, and the flavor is delicious. Don't always use onions and green peppers to fry pork liver, stir-fry with lettuce, crisp and refreshing, the fragrance of lettuce can also regulate the fishy smell of pork liver, let's take a look at the specific method.
【Stir-fried pork liver with lettuce】
Main ingredients: 200 grams of pork liver, 1 lettuce, appropriate amount of green onion, ginger and garlic, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of sugar, half a spoon of rice vinegar, 1 spoon of pepper, appropriate amount of salt, appropriate amount of cooking oil
【How to do it】
1. Don't be in a hurry to cook the pork liver you bought, soak it in water for two hours first, change the water many times halfway, and soak out the blood water in it as much as possible. Then cut thin slices diagonally.
2. Heat the pan with cold oil, put in a spoonful of sugar, no need to wait for the sugar to melt, directly pour the pork liver into it and stir-fry over high heat until it completely changes color, and set aside.
3. Pour a little cooking oil into the pot, pour in the green onion, ginger and garlic and stir-fry until fragrant, pour in the lettuce and stir-fry evenly.
4. Pour in the pork liver, add a spoonful of light soy sauce, half a spoon of dark soy sauce, and a spoonful of pepper, quickly stir-fry evenly, pour half a spoon of rice vinegar around the side of the pot, add an appropriate amount of salt according to taste, stir-fry evenly and then get out of the pot.
The pork liver fried in this way is tender and juicy, not fishy or bitter, the more you chew, the more fragrant it is, with lettuce and wine, you can try it if you like!
【Tips】
1. The secret of smooth and tender pork liver is to soak in water, cut thin slices in the second, and quickly fry it with sugar, which can not only lock in the moisture but also remove the fish.
2. It should be noted that although pork liver has a good blood tonic effect, the intake of iron should be moderate. Excessive iron intake can lead to iron overload, which can adversely affect your health.
3. The cholesterol content in pig liver is high, and it should be eaten in moderation for people who need to control cholesterol intake.