How to make delicious fresh pork liver?

In daily life, pork liver is a common pig offal. It is rich in nutritional value and contains a lot of iron and minerals. Regular consumption can effectively supplement the body's iron and improve anemia. Fresh pork liver not only tastes good, but also has a variety of cooking methods. It can be used for stir-frying or making pork liver porridge, which are relatively simple and delicious methods.

How to make fresh pork liver delicious?

Stir-fried pork liver

Material

Main ingredients: pork liver, carrot, cucumber, seasoning: cooking wine, soy sauce, onion, ginger and garlic

practice

1. Cleaning. It is said that it is best to soak the liver in clean water with a few drops of white vinegar for two hours. But there was no time left, so I slapped the liver hard under the tap until I felt that all the harmful substances inside were knocked out.

2. Slice 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. Just like normal cooking, stir-fry the onion, ginger, garlic and carrots until the carrots are soft and golden brown. Add the pork liver and stir-fry over high heat for about three minutes. Add the cucumber strips and add chicken essence before serving.

Fried pork liver with black fungus

Material

Main ingredients: 250g pork liver, auxiliary ingredients: 25g fungus (dried), seasoning: 5g green onion, 3g ginger, 10g rice wine, 2g salt, 1g MSG, 1g sesame oil, 5g pea starch, 50g vegetable oil

practice

1. Soak the fungus in cold water, pick out the impurities, tear the fungus into pieces, separate them, and wash them clean;

2. Wash the liver and cut it into thin slices;

3. Chop the green onion and shred the ginger; add water to starch to make water starch;

4. Mix the pork liver slices evenly with wet starch;

5. Blanch the pork liver in hot water to remove all moisture;

5. Put vegetable oil in the pan, heat it up until it is 80% hot, add the pork liver slices into the pan and fry for a few times;

6. Add cooking wine, chopped green onion, shredded ginger, and refined salt, and stir-fry until the liver is cooked through, then pour into a colander;

7. Leave some oil in the pan and stir-fry the fungus over high heat;

8. When the fungus is shiny, smooth and fragrant, return the liver to the wok;

9. Then add appropriate amount of MSG and sesame oil and mix well.

Fried pork liver with green and red peppers

Material

250 grams of pork liver, 5 green peppers, 2 red peppers, ginger and garlic slices, peppercorns, cooking wine, dark soy sauce, a little red bean oil, 2 scallions, salt, and MSG.

practice

1. Wash the pork liver and cut it into thin slices. Marinate it with ginger and garlic slices, cooking wine, a little dark soy sauce, and a little tenderizer. Cut the green and red peppers into thick strips.

2. Heat the oil in a pan, stir-fry the peppercorns, bean paste, and scallion until fragrant, then add the pork liver and green and red peppers, stir-fry for a few seconds, add MSG, and serve.

Braised Pork Liver

Material

2000g pork liver, 100g salt, 20g cooking wine, 15g MSG, 20g scallion, 10g ginger, 50g soy sauce, 1 spice bag (containing appropriate amounts of pepper, star anise, cloves, cumin, cinnamon, tangerine peel, and cardamom)

practice

1. Cut the liver into pieces according to the leaves and rinse them repeatedly with clean water. Put water in the pot and bring it to a boil, add onion and ginger, then put in the pork liver and cook for about 3 minutes, then remove from the pot.

2. Pour clean water into the pot, add salt, MSG, cooking wine, soy sauce, and spice bag, boil over high heat for 5 minutes.

3. Remove from heat, add pork liver and simmer until cooked (no blood should be seen when cut), cool, soak, and slice and serve.