<h1 class="pgc-h-arrow-right" data-track="1" > "careful liver" leads to the traditional Fujian dish nan fried liver, tender and smooth powder, salty with sweetness</h1>
In the Fuzhou dialect, "nan" is homophonous with "two", so the pork liver of this dish must be reprocessed to achieve a delicious dish.
Tenderness in the mouth is the secret of the delicious southern pan-fried liver, followed by the pouring sauce, which is also the secret of its difference from other pork liver methods. Listen to the introduction of authentic Fuzhou foodies, this dish is still one of the propositions of Fujian cuisine, to be a Fujian cuisine chef, can not show its characteristics, will be regarded as unqualified.
Friends from other places, Fuzhou welcomes you to taste Fujian cuisine.
At home, I made home-cooked south fried liver, and the requirements were not so strict! Cooking pork liver twice is the same "iron rule" in order to keep the pork liver tender and thoroughly cooked.
To make pork liver cooking, it is not the thinner the cut, the easier it is to cook, but the moderate thickness, only tender and smooth, must also be cooked thoroughly. Liver should not be cooked thoroughly, which is not good for the body.
Fried steak to be delicious, but also two times frying, once to get the outside hard as iron, really can't bite. Fried pork liver is also this truth, a little thick of the pork liver, the first time fried to seven ripe (in the restaurant is fried in oil), take out and put on the plate to rest, at this time the heat is still released, to the second time back to the pot quickly fried, you can achieve full cooking. It is also because the two sides of the pork liver are sealed first, which effectively prevents the loss of tenderness and sweetness of the pork liver.
The last hot stir-fry, sweet and sour sauce, is also the basic taste of Fuzhou cuisine, the thick and light sauce is just wrapped in the pork liver, rather than a "lump of harmony" of the sticky yo.
This dish never waits for anyone, only you wait for the dish, once the southern fried liver is on the table, everyone must put down the mobile phone, first extinguish it, cold, don't blame me for not reminding you, the taste will leave you, the chef will hate you "will not eat, do not know how to eat"
Can't wait for it to get cold, hot mouth is certainly not appropriate, choose the right time, delicious bloom in the mouth, a satisfied smile, full.
<h1 class="pgc-h-arrow-right" data-track="14" > nan fried liver (home-style version).</h1>
〔Material Purchase〕
220 grams of pork liver, 1 onion, 2 bell peppers, green onion, ginger and garlic to taste
Stir-fried pork liver comprehensive seasoning: 1 spoonful of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of cooking wine, 1 spoon of pepper, 1/2 tablespoon of sugar
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Pork liver 1 pound is purchased at ¥38.8
〔Specific Method〕
Step 1
Cut the onion into large pieces, preferably disassembled first, not sticking together. Finely chop the green onion, ginger and garlic. Cut the green onion into segments and the bell pepper into diamond-shaped pieces.
Step 2
After the pork liver is bought back, it is placed under the faucet to rinse the blood vessels, try to discharge the dirty blood inside, and the water can be cleared to remove the slices, the thickness is 0.3 cm.
Step 3
After cutting, the pork liver should be washed again, and the surface water should be wiped dry after washing.
Step 4
1/2 tbsp cooking wine and rice vinegar, 1 tbsp salt and pepper each, pick pickled pork liver, then add sweet potato powder and let stand for 10 minutes.
Step 5
A little oil in the pot (cooked at home, we use frying instead of frying, more fuel-efficient, because the oil after frying the pork liver will have a fishy taste) into the pork liver, it is best to spread out one by one, do not overlap together, the part that is not fried can not play a protective role. The two sides are fried with a little caramelization, at which time you can fish out and put on the plate to rest for about 3 minutes.
Step 6
Stir-fry the onion, ginger and garlic (using the oil of the fried pork liver) and add the pork liver after rest. Pour in the comprehensive seasoning of the stir-fried pork liver, add the onion, bell pepper, and green onion strips by hand, and quickly stir-fry evenly to serve.
* Many experts will tell you not to eat pork liver, cholesterol is too high, in fact, the test of qualified pork liver can eat some, the number is about three fingers the size, once a week is appropriate, but the amount is also helpful to the body.
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