How to cook pork liver with garlic moss

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make fried pork liver with garlic moss.

1. A piece of fresh pork liver. After purchasing, rinse it with clean water first, and then soak it in clean water for ten minutes.

2.1 Wash and soak garlic shoots, red peppers and black fungus.

3.2 Cut the fresh pork liver into slices about 2 mm thick (commonly known as willow leaves), mix well with salt, cooking wine and starch and set aside.

4.1 Slice the ginger and put it together with the pickled pepper.

5.2 Cut the garlic shoots into sections, cut the red pepper into strips, and cut the pickled pepper (preferably with pickled pepper juice) into sections for later use.

6. Put the garlic shoots into boiling water and blanch them, then immediately put them into cold water to keep them crisp, tender and green.

7. Put a pot on the stove, pour in a little more cooking oil, wait until the oil temperature reaches 30% hot, put in the pork liver and cut it, take it out as soon as it changes color to prevent it from being overcooked. In another wok, use the remaining oil from frying the pork liver to sauté ginger slices, pickled peppers, minced garlic (add half first), black fungus, red pepper shreds, and garlic shoots. Add the pork liver, sprinkle with soy sauce, salt and the remaining minced garlic, stir-fry for a few times, then drizzle with sesame oil and serve.

Look at the editor’s introduction today. In fact, the fried pork liver with garlic shoots that you eat outside is not that difficult, and the steps are also very simple. We might as well make a healthier one at home!