Fried pork offal, especially fried liver slices fried waist flowers, the pursuit is tender and smooth, not only good taste, but also look very pleasing. People who can't fry pork liver often fry pork liver to be old and bitter and astringent, and many children in families are reluctant to eat pork liver, because they feel that pork liver has a bitter and astringent taste, and the old pig liver tastes like wood slag, so it is not welcomed.
The nutritional value of pig liver is very high, rich in iron and phosphorus, it is an indispensable raw material for hematopoiesis, children and women with good hematopoietic function, and the face is always rosy. Pork liver is rich in protein, lecithin and trace elements, which are very important for children's intellectual development and physical growth. Many hospitals and schools also use pork liver as an essential nutritious meal ingredient. As we all know, because of the physiological problems of menstruation, women have a widespread anemia, resulting in cold in winter, and women with this kind of anemia are recommended to eat more pork liver.
How to cook pork liver is learned and exquisite, pig liver is the detoxification organ of the pig, pork liver slices after repeated cleaning and soaking, on the one hand is to remove harmful substances from the liver, on the other hand is to wash the liver pulp on the liver tablets, so that the fried pork liver is crisp and tender. Experienced chefs generally put the slurred liver slices into the pot of water first, let them quickly break off, and then lock the water in a liver slice, so that the liver slices fried back to the pot are naturally tender and crisp.
Pork liver because of the nature of its ingredients, a little bitter and astringent, then in the cooking of pork liver, how to prepare the seasoning is very critical. Sichuan cuisine in the fish fragrant pork liver, is very recommended, with salty, sweet, sour, spicy, fresh and other compound mellow taste, liver slices smooth and tender fresh, ruddy and shiny, salty and sweet, rich fish flavor, completely cover up the bitter taste and astringency of pork liver. The side dishes in the fish-scented pork liver are also particularly elaborate, including black fungus, bamboo shoots, leeks, these ingredients are matched with pork liver, and the nutritional diet structure is very perfect, especially suitable for children's nutritional meals.
Let's show the cooking process of fish and pork liver
1) Pork liver cut into thin slices, not good at knife work can put the pork liver in the refrigerator to freeze for a while and then cut. Rinse and soak the sliced pork liver in water.
2) Blanch the black fungus in a pot and blanch it, slice the bamboo shoots and blanch them, and cut the leeks into sections.
3) Use starch, old vinegar, sugar, soy sauce, cooking wine, monosodium glutamate to prepare fish sauce, the proportion of sweet and sour is slightly larger, be sure to add cooking wine, otherwise there is no fish flavor.
4) Put the sizing liver slices into a pot of boiling water and quickly remove them after changing color. This time must not be long, otherwise the pork liver will become old.
5) Put the bean paste, chopped pepper, ginger and garlic in the oil pot to fry the aroma, put a little soy sauce to color, put all the black fungus and bamboo shoots into the pot and stir-fry on high heat, then pour the pork liver and stir-fry a few times, plan out a pit in the pot, pour in the fish sauce, when the soup is sticky, put in the leeks, collect the juice on high heat to quickly turn the pot, drizzle with a little sesame oil, turn off the heat and plate.
6) A successful fish fragrant pork liver, liver slices are smooth and tender, shiny, salty and slightly spicy, liver slices are tender and crisp to eat, full of fish aroma.