Pork liver is delicious, nutritious, rich in iron in pig liver, is the most commonly used food in blood food, anemia patients often eat, not only appetizing, but also directly add a variety of nutrients, especially iron and protein. The key to this dish is whether you can fry the pork liver, but you must cook it, depending on the heat and temperature. To be honest, I am also doing it for the first time. It turns out that I am worried that the speculation is not good, and the second is that it is too common. There is a sense of resistance to the internal organs. Later, the family said that they wanted to eat pig liver, then try it.
After the pig liver is bought, it is washed repeatedly with cold water, washed away with blood, then cut into thin slices, marinated with salt, sugar, pepper, starch, cooking wine, etc. for about 15 minutes.
Cut the green pepper into a diamond-shaped piece, wash all kinds of vegetables and wash it with boiling water.
Adjust a bowl of juice, mainly in order to when the pig liver is fried, try to prevent it from being too fast, so that it will not be too busy when adding various seasonings. Use salt, cooking wine, soy sauce, oyster sauce, sugar, chicken essence, add appropriate amount of cold boiled water. Prepare a starch to pick up a clam juice.
Hot pork liver: boil a pot of water, can drown the pig liver, pour the marinated pig liver into the hot, not too long, see the pig liver just white and some bloodshot, so tender, because etc. Still have to fry, but continue to heat.
Pour the oil into the pot, pour the ginger and minced musk, add the green pepper slices, stir-fry the vegetables until the break, pour the water into the pig liver and stir fry, and pour in the prepared juice, stir fry a few times. Finally, hook a sputum, collect the thick soup, you can put it on the table.