Today I would like to share a new way to eat pork liver. Peppery pork liver, spicy and fragrant, tender on the outside, is a good appetizer.
Peppery pork liver: First change the fresh pork liver to a knife, cut into two centimeters or so pieces, cut it well and pour it into the beer, grab and wash the bloody water, remove the fishy smell, rinse a few more times, drain the water. Then add salt, pepper, allspice, grasp half evenly to make it taste, add a large spoonful of corn starch, grasp evenly and set aside.
Peppery pork liver: Dried chili pepper cut into long strips, garlic cut into small pieces, green onion white cut into long pieces. The oil in the pot is boiled to 60% hot, the spare pork liver is dispersed under the pan and begins to fry, the pork liver is not in a hurry to turn over after the pan, fry for half a minute to make it set after slowly pushing and dispersing, and then fry for about 5 minutes on medium heat, fry until the skin is crispy and can be fished out for oil control.
Pepper fragrant pork liver: restart the pot to burn the oil, put the onion and garlic and stir-fry until fragrant, then pour in the dried chili pepper and green peppercorns and stir-fry on low heat, then pour in the fried pork liver, add the right amount of salt and sugar, quickly stir-fry well, let the pork liver absorb the aroma of the material, and pour the appropriate amount of flavor and vine pepper oil along the edge of the pot. Add some green onions, stir-fry a few times, and finally add more white sesame seeds to add flavor, stir-fry a few times before you can come out of the pot and plate. The peppery pork liver in this way is flavorful, one bite at a time, especially enjoyable. If you like it, you can try it, and if you like it, don't forget to like the comments and pay attention to it!