How to cook pork liver tenderly

Pork liver can replenish blood, but it contains toxins, and if it is fried for too long, it will become old. Once the liver becomes old, it will affect our taste, so we need to control the time of preparing the liver. Pork liver generally only needs to be cooked for about 2 minutes, but the liver needs to be soaked and cleaned repeatedly until there is no blood in the liver before it can be stir-fried. Aged vinegar can be added to prevent it from getting old.

1. Don’t cut the liver too thin

First of all, don't cut the pork liver too thin. Just cut it into 2 to 3 mm. The pork liver fried in this way will be more elastic and taste very good. The pork liver that is cut too thin will become hard very easily after being heated.

2. Pork liver must be soaked and rinsed repeatedly

Because there is a lot of blood and mucus in pig liver, the blood and mucus between the layers can only be removed after thorough soaking and rinsing. Only in this way will it be crispy, tender and refreshing after frying.

3. Pork liver needs to be marinated in advance

The role of pickled pork liver

1. Remove fishy smell (cooking wine, vinegar, onion, ginger slices); 2. Enhance flavor (salt, light soy sauce, sugar, MSG); 3. Make the food smooth and tender (dry starch coating); 4. Reduce the time for seasoning and stir-frying in the pan (this is very important).

4. Use slightly more oil than usual for cooking

If you put too little oil in the starched pork liver, it will easily get stuck in the pan.

5. Fire throughout the process

The best way to keep ingredients fresh is to shorten the cooking time. High temperature will "seal" the freshness and moisture in the meat in the shortest time, which is the same principle as steaming fish.

6. Quick Stir-fry

How fast? Count down 5 seconds before taking it out of the pan, stir-fry the side dishes, and return it to the pan for another 5 seconds. It is guaranteed to be as tender as a young girl!

How to choose pork liver

Look at the appearance

The first thing to look at when purchasing pork liver is its color. As long as the color is purple-red, the color of the ice eye is relatively evenly distributed, and the surface is shiny, it is a normal pork liver. However, when purchasing, you should also be careful not to view it under the light, as sometimes the color cannot be seen clearly under the light.

Touch with your hands

If you touch the pig liver with your hand and it feels elastic and has no edema, abscesses or lumps, then it is a normal pig liver.

How to Identify the Liver of Dead Pigs

The liver of dead pigs is purple in color, bleeds out after being cut, and occasionally has blisters. If the heating time is short, the diseased bacteria are not easily killed and are harmful to the human body.

How to choose pig liver

Although the pig liver is still red in color after being injected with water, it has become noticeably whiter and its appearance has expanded. It can recover immediately after being pinched, and water will flow out when cut.

How to Choose Sauce Liver

When buying braised pork liver, you should choose those that are uniform in color, reddish-brown, smooth and elastic. After cutting, the surface should be delicate, with no peculiar smell and no honeycomb. Otherwise, you cannot purchase it.

How to stir-fry pork liver

Ingredients A: 1 tablespoon light soy sauce, 1 teaspoon cooking wine, salt, chicken essence, and 1 teaspoon water starch.

Ingredients B: vegetable oil, 1 tablespoon cooking wine, 1 teaspoon dark soy sauce, 1/2 teaspoon vinegar, salt, chicken essence, 1 teaspoon sesame oil, 1 tablespoon water starch.

1. Rinse a large piece of pork liver repeatedly with clean water, then cut it into thin slices with a knife, add the prepared A ingredients, mix well and marinate for about 10 minutes.

2. Chop the onion, ginger and garlic.

3. Add ingredients B except vegetable oil in turn and mix into a bowl of sauce.

4. Cut carrots and red peppers into slices, and cut green garlic sprouts into oblique sections.

5. Add oil to the pan and stir-fry the green garlic until fragrant.

6. Add pork liver and stir-fry over high heat.

7. Add carrots, red pepper slices and green garlic segments and stir-fry quickly.

8. Finally, pour the sauce into the bowl and stir-fry for a while.

Conclusion: There are many ways to cook pork liver, and pork liver is often available in daily life. However, sometimes the taste of fried pork liver is unsatisfactory. It feels that the pork liver is too old, like chewing wax. The above article has taught you how to fry tender pork liver, so go and try it.