Pork liver is most taboo to wash with water, which is equivalent to not washing, the chef will teach you the correct method, it is tender and fragrant and not fishy
The nutritional value of pork liver is very high, rich in vitamin A, vitamin B, vitamin C, iron, as well as protein, fat, regular consumption is very good for our eyes, liver, and blood tonic effect. The best way to eat pork liver is to fry pork liver, which is tender and fragrant, especially for rice.
Although pork liver is nutritious and delicious, many people can't do it well. Because pork liver is a detoxification organ, in addition to containing a strong fishy smell, there are also a large number of toxins, if not processed, not only is it difficult to eat, but also bad for the body.
Every time I go to the restaurant, I will order a fried pork liver with chili, which is tender and fragrant, much more delicious than fried myself. After consulting the chef of the restaurant, I found out that the pork liver was washed with water and not washed, no wonder the fishy smell was so strong.
The chef said that the key to delicious fried pork liver is "seven points to wash and three points to fry", washing pork liver is more important than fried pork liver, and blood water and toxins can not be washed off with water at all, and finally they are eaten in the stomach.
Let's share with you a chef's tips for washing pork liver, like to eat pork liver quickly, the blood water toxins are all gone, there is no fishy smell, fresh and smooth.
【The correct way to wash pork liver】
1. Buy a piece of fresh pork liver, soak it in water for 60 minutes, and soak the blood in it out, which can greatly reduce the fishy smell.
2. Rinse the soaked pork liver, tear off the white fascia on the surface, cut it into paddles, try to be thinner, 2~3 mm is the best, so that it is easier to clean, and the taste is also tender.
3. Put the pork liver slices into the water, keep scratching and washing with your hands for 2 minutes, then change the water and scratch and wash again until the water becomes clear, indicating that the blood in it has been washed away, and drain the pork liver.
4. Put the pork liver into a bowl, add an appropriate amount of salt and starch, beat in an egg white, then pour in an appropriate amount of beer, mix evenly with your hands, marinate for 20 minutes, the pork liver will be washed clean, and you can fry it directly.
Salt, starch, egg white, beer to marinate, salt can sterilize and into the bottom taste, starch, egg white can tender and increase nutrition, beer can go fishy and fragrant, so that the fried pork liver will be tender and fragrant, and the blood and toxins have run out.
Let's share a delicious dish of [fried pork liver with chili], you can learn what you like to eat, the pork liver is very tender, and it is an indispensable dish for my family.
Prepare fresh pork liver, green and red peppers, garlic, ginger, salt, light soy sauce, balsamic vinegar, oyster sauce, chicken essence, white pepper.
【Directions】
1. Use the above method to clean the pork liver and marinate it to taste. Remove the seeds and stems of the green and red peppers, wash them and cut them into large pieces. Shred the ginger, slice the garlic and cut the dried chili pepper into sections.
2. Prepare a bowl of sauce, it is more convenient to use it to taste. Pour an appropriate amount of light soy sauce and balsamic vinegar into a small bowl, then add salt, chicken essence, white pepper and sugar, stir well with chopsticks and set aside.
3. Pour an appropriate amount of oil into the pot, pour in the marinated pork liver when it is hot, and quickly fry it until the pork liver turns white after getting out of the pot. The time for stir-frying pork liver should be short, and the taste will become old after a long time.
4. Leave the bottom oil in the pot, add garlic slices, ginger shreds, and dried chili peppers, pour in the chili pepper pieces after stir-frying the fragrance, pour in the fried pork liver after stir-frying, pour in a spoonful of cooking wine, and quickly stir-fry to remove the smell.
5. Pour in the seasoned sauce, stir-fry over high heat until the flavor is in, pour in an appropriate amount of pepper oil before leaving the pot, and then you can get out of the pot, and the fried pork liver with chili is ready.
Source: Big Mouth Chef