How to make pork liver delicious

Pork liver is a food with extremely high nutritional value, and there are many ways to cook it. You can choose the method that suits you according to your needs and preferences. This will make the pork liver more delicious and more hygienic. However, before cooking, you must soak it in water for a period of time. Then take it out to remove the fishy smell on the surface, making it taste less authentic.

Stir-fried pork liver

Ingredients: pork liver, carrot, cucumber, cooking wine, soy sauce, onion, ginger and garlic. Preparation method: 1. Wash. It is said that it is best to soak the liver in clean water with a few drops of white vinegar for two hours. If time is running out, just slap the liver hard under the tap until you feel that the harmful substances inside are knocked out.

2. Cut into slices and marinate with cooking wine and soy sauce for about 15 minutes.

3. Slice the carrots, onions, ginger and garlic, and cut the cucumber into strips.

4. Stir-fry onions, ginger, garlic and carrots as usual until the carrots are soft and golden.

Stir-fry the pork liver over high heat for about three minutes, add the cucumber strips and serve with chicken essence.

Fried Liver Slices

Ingredients: 250 grams of pork liver, 1 bamboo shoot, 3 celery stalks, half a carrot, 1 spoon of wine, 2 spoons of oyster sauce, 1 teaspoon of sugar, a little pepper, and half a spoon of starch sauce.

Production:

1. Cut the pork liver into thick slices, blanch it in boiling water with 1 tablespoon of wine, and when the liver turns white, take it out and soak it in cold water.

2. Boil the bamboo shoots and then slice them; wash the celery and cut into small pieces; peel the carrots, boil them and then slice them; mix all the seasonings to make a comprehensive seasoning.

3. Use 2 tablespoons of oil to stir-fry bamboo shoots, carrot slices and celery segments, then add pork liver and stir-fry together. Then pour in the mixed seasoning, stir well and serve.

Important Tips:

1. Cut the pork liver into thick slices so that it is more elastic. If it is cut too thin, it will shrink and become hard when cooked.

2. When blanching the liver, turn it over frequently and press the middle of the liver slice with your hand. If it is not soft, it means it is ready. Rinse with cold water immediately to cool it down quickly and maintain its tenderness.

Liver tip

Ingredients:

230 grams of fresh pork liver, half a carrot, a green pepper, soaked black fungus, and appropriate amounts of green onion and ginger.

seasoning:

Salt, soy sauce, sugar, vinegar, MSG, starch, and cooking wine.

practice:

1. Chop the green onion and ginger, break the fungus into small pieces, slice the green pepper and carrot, and cut the pork liver into thin slices;

2. Blanch the carrots in boiling water and set aside;

3. Blanch the chopped pork liver in boiling water, remove it after it changes color, heat up the oil in a pan, and sauté the chopped green onion and ginger;

4. Add carrots, green peppers and black fungus in turn and stir-fry over high heat for two minutes. Add cooking wine, light soy sauce, sugar and vinegar and mix well. Add the blanched pork liver and stir-fry over high heat for one minute. Add appropriate amount of salt and MSG to taste, pour in the thickened thin starch, and turn off the heat and serve when the soup becomes thick.