<h1 class="pgc-h-arrow-right" > introduction: stir-fry the tip of the liver directly under the pot? No wonder the fishy smell is heavy, add 1 step, the pork liver is tender and smooth and not fishy</h1>
Eating animal liver properly will be very helpful for our body, so pork liver has become a common occurrence on my family table, pork liver can withstand a variety of cooking methods, stir-fried pork liver, boiled liver tip, pork liver soup, etc. are its very classic methods, we can also choose different methods according to personal preferences, let the family enjoy the delicious taste of it, especially the liver tip of the dish, with pork liver with green peppers, carrots and other ingredients, there are meat and vegetarian, more deeply loved by my family, when making the liver tip , many people will directly fry the pork liver under the pot, no wonder the fishy taste will be heavier, and in fact, before adding 1 more important step in the pot, the pork liver tastes better, let's learn together.
<h1 class= "pgc-h-arrow-right" > the practice of boiling the tip of the liver:</h1>
Spare ingredients: 1 box of pork liver, 1 green and red pepper, 1 piece of ginger, 2 slices of lemon, 1/2 carrot, 2 coriander, 1 green onion, 1/2 tbsp sugar, 1 tsp dark soy sauce, 2 tbsp light soy sauce, a little pepper;
Production process: The first step, a piece of pork liver, rinse with water, and then cut into pieces less than 0.5 cm thick, rinse it with water again, put the treated pork liver into a large bowl, add water;
The second step, add a few drops of lemon juice in the water, let the pork liver soak in lemonade for 10 minutes, add water to the pot, after the water is boiled, put in the marinated pork liver, quickly use chopsticks to scatter, and when you see the pig liver change color, you can fish it out;
The third step, control the moisture of the pork liver, add oil to the wok, add ginger and minced green onion, stir-fry the aroma on a low heat, add carrot slices, green and red pepper slices, like black fungus can also be matched with a point, turn to the high heat to stir-fry it for a while;
The fourth step, add a little salt seasoning, use salt, sugar, soy sauce, dark soy sauce, pepper into a juice in advance, put the pork liver into the pot and stir-fry evenly, pour in the sauce, quickly stir-fry evenly, and wait for the ingredients to taste;
In the fifth step, add a little water starch to the sauce, stir-fry well, you can turn off the heat, sprinkle a handful of coriander garnish and come out of the pot.
Editor's summary: pork liver as a part of the most commonly eaten part of the pig, which has a very good value, especially for the eyes, blood, etc. has a certain help, adults and children at home can eat with confidence, in the many methods of pork liver, the tip of the liver is one of the most classic, with a variety of ingredients to simply do collocation, the overall taste and value are particularly rich, this dish is not only appetizing rice, but also as a banquet dish is also very face-saving, When making the tip of the liver, everyone can easily do it as long as you master the methods and techniques, and you can eat it when you want to eat it after learning the method.
<h1 class="pgc-h-arrow-right" > cooking tips:</h1>
1. Stir-fry the tip of the liver directly under the pot? No wonder the fishy smell will be heavier, add 1 step, that is, the pork liver is placed in the water added to the lemon juice in advance, this process can help remove the fishy smell of the pig liver, but also play a certain freshness effect;
2, because the fried pork liver can not be fried for too long, so in order to be able to fully cook it, it is necessary to blanch the water in advance, and blanch the pork liver until it changes color, it is also half cooked, so that when the pot is fried, it is guaranteed to be fried quickly, and the tender taste of the pork liver can be guaranteed;
3, pork liver should not be cut too thin, almost 0.5 cm thickness can be, in advance all the juice mixed together, but also in order to reduce the time of stir-frying.
If you think this practice is not bad, welcome to collect it and learn, or share it with more people who need it!