How to fry the pork liver is tender and delicious, fresh pork liver and three skills to make the pork liver fried soft tender and smooth fried pork liver under the premise of fresh ingredients, pay attention to the way of "one bubble, two pulp, three stir-fry", the so-called "one bubble" refers to the pork liver after cutting the blood water, "two pulp" refers to the pork liver marinated into the taste, "three stir-fry" refers to the process of frying the oil temperature to be high and large. In this way, the fried pork liver can be fragrant, tender and delicious. How to pick a piece of fresh pork liver? The taste of pork liver in different positions is also very different. One: Bubble two: Pulp three: Stir-fry small canteen message

<h1 class = "pgc-h-center-line" > fried pork liver under the premise of fresh ingredients, pay attention to the way of "one bubble, two pulp, three stir-fry", the so-called "one bubble" refers to the pork liver after cutting the blood water, "two pulp" refers to the pig liver marinated into the taste, "three stir-fry" refers to the process of frying the oil temperature to be high and large. In this way, the fried pork liver can be fragrant, tender and delicious. </h1>

<h1 class="pgc-h-center-line" > how to pick a piece of fresh pork liver? </h1>

Fresh ingredients are the premise of delicious dishes, especially dishes such as fried pork liver, which are fried quickly, require more freshness of ingredients. First of all, I would like to share with you some of my own experiences in selecting pork liver:

If you want to buy fresh pork liver, you must go to the market, and it is recommended to go early in the morning, because the good ingredients will be picked up after the delay.

There are two kinds of pork liver, one is "noodle liver", the color is light, just like the color of chicken liver, it looks tender, the cut surface is delicate, and it is the first choice for stir-frying, but this kind of pork liver is not common on the market. There is also a kind of "iron liver", the color is dark red, the particles of the sliced pork liver are obvious, and the pig liver on the market is the most.

Fresh pork liver should be shiny in the epidermis, a little sticky but not slippery, dark red.

The color is purple, the color is dark, and even the skin is white, and the kind of pork liver that feels watery is not fresh.

< h1 class= "pgc-h-center-line" > the taste of pork liver in different positions is also very different. </h1>

Pork liver is more tender the more you go to the tip of the liver, and the thicker and older you go back. Because there are many blood vessels at the root of the pork liver, the taste of this part is much older than the tip of the liver. So pork liver in different locations is used to make different dishes. The older root position we can use to make marinated pork liver. And the tender liver tip we use to stir-fry or pork liver soup. Next, I will share with you the detailed method of fried pork liver.

<h1 class="pgc-h-center-line" > one: bubble</h1>

After the pork liver is sliced, the first thing we need to do is to add green onion and ginger and soak it in water for 10 minutes, in order to soak the blood water of the pork liver and initially remove the fishy smell of the pork liver.

<h1 class="pgc-h-center-line" > two: pulp</h1>

For pork liver to be both tender and delicious, the pulp step is very important, that is, pickling. After draining the soaked pork liver, add the shallots, ginger, cooking wine, dark soy sauce, salt, chicken essence, sugar, pepper and starch, stir well and marinate for 10 minutes. The operation of this step can make the pork liver fishy, flavorful and tender.

<h1 class= "pgc-h-center-line" > three: stir-frying</h1>

Turn the heat to the maximum, burn the oil until there is slight smoke, first add ginger slices, then sauté the pork liver quickly in the pan for about 30 seconds, and then fish out the pork liver and drain the excess oil and soup. Wash the pot clean, put a little less oil, after the oil is hot, put the onion, dried peppers, garlic into the pot and sauté, the aroma comes out and start seasoning, add oyster sauce, balsamic vinegar, sugar, chicken essence and a little bit of soy sauce, turn on the high heat to stir the seasonings evenly, pour in the pork liver, quickly stir-fry, drop a little oil and sprinkle a little green onion before coming out of the pot to get it done.

<h1 class="pgc-h-center-line" > a message from the small canteen</h1>

Where does "tenderness" come from? The ingredients are selected from the tip of the fresh pork liver, which is the premise of "tenderness". The marinated pork liver is sautéed in a pot, and the grasp of the heat and time is the key to "tenderness". Pork liver on high heat for 30 seconds, after the taste of the pot is adjusted, the pork liver is also 30 seconds under the pot again.

Where does "incense" come from? Pork liver is smooth and fragrant; side dishes add fragrance; the most important thing is the vinegar aroma of balsamic vinegar.

There are many side dishes with fried pork liver, onions, yams, green peppers, fungus, bamboo shoots are very good to match, these side dishes have a characteristic, that is, eat to the mouth have a certain crispness, and smooth and tender pork liver together, so that the taste is more layered. Thanks to the likes and attention of friends, I will continue to work hard and share my own gastronomic experience, thank you!