How to cook pork liver with spinach

We often say that illness comes from the mouth, and it is true. Many diseases are like this. We don’t pay attention to our diet. So we can’t always eat out. We can cook by ourselves. Here I will introduce fried pork liver with spinach.

1. Rinse the liver with running water until it turns white, cut it into 0.8 cm thick slices, add 1 tablespoon of rice wine, black vinegar, and sweet potato starch, mix well and set aside

2. Mix the water, sugar, salt and shacha sauce in the seasoning and set aside

3. Cut the spinach into small pieces, separate the leaf stems, cut the scallions into pieces, and cut the peppers into shreds for later use.

4. Heat the oil in a pan at 120 degrees C, pour the pork liver in, turn off the heat and fry until half cooked, remove and drain for later use

5. Heat up the oil in a pan, add lard and sauté the minced garlic until fragrant, add the spinach stems and fry until soft, then add the spinach leaves, pork liver, and 2 tablespoons of rice wine

6. Stir-fry the other seasonings over high heat and add chili shreds and green onions before serving.

For the health of the body, the absorption of nutrients should start from the mouth, so what are you waiting for? Follow the editor’s introduction today to try making delicious dishes such as spinach and pork liver!