Sichuan style stir-fried pork liver

Sichuan food is Sichuan style. This kind of food is a bit spicier. Everyone must have eaten stir-fried pork liver. This is a relatively common home-cooked dish. The taste of stir-fried pork liver in different regions is different, and their cooking methods are also different. Take Sichuan style stir-fried pork liver for example. Many people don’t know how to cook it. So how to make Sichuan style stir-fried pork liver?

Sichuan-style pork liver is a home-cooked dish. The main ingredient is fresh pork liver, the side ingredient is yellow onion, and the seasonings are Zhang's hot oil, hot sauce, cooking wine, etc. This delicacy is mainly made by stir-frying over medium heat.

practice:

1. Wash the liver, slice it, wash it again, drain it, add salt and cooking wine;

2. Chop garlic into fine pieces and cut onion into thick strips;

3. Heat oil in a pan (medium heat), add onion and minced garlic, stir-fry until fragrant, add pork liver and stir-fry until it changes color, add Zhang's hot oil and hot sauce, remove from the pan after half a minute and serve.

Nutritional value: 1. Pork liver is rich in iron and is the most commonly used food for blood tonic. Eating pork liver can regulate and improve the physiological function of the hematopoietic system of anemic patients;

2. Pork liver is rich in vitamin A, which plays a role in maintaining normal growth and reproductive function; it can protect the eyes, maintain normal vision, prevent dry eyes and fatigue, maintain a healthy complexion, and is of great significance to skin health;

3. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing the body's important coenzymes and completing the body's detoxification of some toxic components;

4. Pork liver also contains vitamin C and trace element selenium, which are not found in general meat products. It can enhance the body's immune response, anti-oxidation, anti-aging, inhibit the production of tumor cells, and can also treat acute infectious hepatitis.

Note:

1. The liver is the largest poison transfer station and detoxification organ in the body, so don't rush to cook the fresh liver you bought. Rinse the liver under the tap for 10 minutes, then soak it in water for 30 minutes;

2. The cooking time cannot be too short. It should be fried for at least 5 minutes in a high fire until the liver turns completely gray-brown and no blood can be seen.

3. Spinach is best for treating anemia;

4. Pork liver often has a special odor. Before cooking, first wash the liver blood with water, then peel off the thin skin, put it in a plate, add appropriate amount of milk to soak, and after a few minutes, the odor of the pork liver can be removed;

5. Pork liver should be cut and cooked immediately. If fresh pork liver is left for a long time after being cut, bile will flow out, which will not only cause loss of nutrients, but also cause many particles to condense on the liver after being fried, affecting the appearance and quality. Therefore, after the pork liver is sliced, it should be quickly mixed with seasoning and wet starch, and put into the pot as soon as possible.