Pork liver is rich in iron elements, a popular one, the method is also diverse, whether it is soup or brine is very delicious, of course, the most popular method is not Sichuan-style pickled pepper pork liver is the only one.
It is very important to choose the ingredients for this dish well, do not choose irregular pork liver, otherwise it will directly affect the visual sense of the finished product.
Fresh pork liver washed, the standard is water translucent and bloodless water is appropriate.
Prepare the ingredients. A little celery segments, green onions, minced garlic, pickled peppers, peppercorns, dark soy sauce, salt, chicken essence, water starch, sugar, friends who like spicy can also prepare some two thorns or millet peppers.
1, washed pork liver slices for later use, pay attention to the removal of fascia after cutting, try to cut as regular as possible, after cutting into a little soy sauce for the purpose of coloring, a small amount of salt, the right amount of water starch to grasp the well set aside.
2, from the pot to burn oil, the amount of oil slightly larger, oil temperature 80% hot into the ginger minced garlic, peppercorns, slightly sauté out of the aroma immediately after adding pickled pork liver, stir-fry for a moment to add pickled pepper rings, celery section stir-fry a few times on high heat to add a little soy sauce, 3 grams of salt stir-fry evenly after adding an appropriate amount of chicken essence a small amount of sugar to freshen, stir-fry well and turn off the heat to serve.
Precautions. Pickled pepper pork liver for the heat requirements are very strict, must pay attention to the sautéing time, if the preparation is not sufficient in the condiment when the pot must be away from the fire, otherwise the fried pork liver is easy to age.