Today's vegetable market saw that the pork liver is good to buy a little, made a stir-fried pork liver, the following to share with you the fried pork liver I made, see how everyone thinks [laughs]
700g pork liver cut into thin slices, wash it, then put some beer in the grasp and wash it with water. Washed pork liver by hand to dry the water (must be drained)
Dried pork liver, put some ginger foam and cooking wine to fishy, a little soy sauce seasoning, a little old soy sauce coloring, a little pepper to fishy flavor, an appropriate amount of corn starch to mix well, and finally put in a little cooking oil protector.
Cut into chili peppers, shredded ginger, garlic slices. Prepare some peppercorns for later.
At this time, we first adjust the sauce: take a small bowl, put in the appropriate amount of soy sauce, a little soy sauce, a small spoonful of sugar, an appropriate amount of corn starch poured into a little water to mix well. (Because the stir-fry will be faster, so we will prepare the sauce and condiments first)
Heat the pot, pour in the cooking oil in the pot and pour it out, put in the appropriate amount of cooking oil into the freshly seasoned pork liver and fry until 8 mature, put the pot into a bowl and set aside.
Put a little bottom oil in the pot again, add the freshly prepared chili peppers, peppercorns, ginger, garlic slices on low heat, turn the heat to put in the pork liver that has just been filled, add the right amount of salt, add a little spicy sauce, stir-fry a few times, put some cooking wine along the edge of the pot, fry twice into the freshly prepared sauce, continue to stir-fry on high heat until the juice is thick and you can start the pot and plate.
The pork liver fried in this way is not fishy at all, and it is very tender and not dry. It's also a bit spicy, especially tasty, definitely suitable for dry rice.