The initial processing of pig liver is very important. Since the pig liver is a detoxifying organ, buy the whole piece of pig liver, so be sure to soak in the water for 30 minutes with white vinegar. Then, in order to remove the odor of the pig liver, the pig liver was removed, and a large amount of salt noodles were sprinkled on both sides, and the pig liver itself was brightened by hand. Wash the salt noodles with clean water, then change the knife.
How to cut out each liver with a sharp point? First, from the middle of the liver, use a 45-degree oblique knife (the angle between the kitchen knife and the cutting board is 45 degrees), cut the liver, and then cut the pieces, so that the cut liver is called the liver tip.
Cut the liver tip, add salt, cooking wine, soy sauce, to grasp the top taste, to grasp the strength, then add dry starch, grab and even. Marinate for 1 minute. Never use wet starch
Relax the oil in the pot, add 70% heat, put in the pig liver that is evenly caught, stir-fry until cooked, and serve in the pan.
A bowl of juice is the key to ensuring the stir-fry. Put onion, ginger and minced garlic in a bowl, then add salt, monosodium glutamate, cooking wine, vinegar, soy sauce, sesame oil, water starch and mix.
Pour the bowl of juice directly into the pot. After seeing the sticky, put the yellow claw pieces, put the sharply pointed liver tip, and quickly stir well to serve.
First, after the pig liver is washed and cut into pieces, do not wash it again! This is the first subtraction. In the past, the blood of the pig liver was considered. After the film was cut, not only was it washed, but also the white vinegar was soaked. The pig liver was fried and had no taste! Keep the liver of the pig liver, the pig liver can be soft and tender, and you can eat the original taste of the pig liver. Second, after the pig liver slices, grasp the pickled, grasp the pot, reduce the placement time. This is the second subtraction. When to fry, slice again in a few minutes in advance; pickle and marinate for 1 minute; immediately fry in the pan to ensure a fresh taste.