After the pig liver is washed, the tablets are cut into 2 - 3 mm thick pieces and washed repeatedly in water.
Then soak in water for 30 minutes, change the water and continue to wash until there is no blood.
Use a hedge to remove and control the moisture
Prepare ingredients: green pepper, garlic, onion, ginger
Transfer half a spoonful of salt, a spoonful of dry starch, a spoonful of soy sauce, half a spoonful of vinegar, two tablespoons of cooking wine, half a spoonful of white pepper, 4,5 peppers, a little white sugar, onion ginger
Stir well, code
Prepare the side dish, cut the garlic into small pieces, cut the green pepper into a diamond
Hot oil in the pot, the oil is slightly more, the oil is hot, and when it is burned to 7 or 80%, when it starts to smoke, it is poured into the pig liver piece with good taste.
Fire, stir fry, count down for 5 seconds, or observe with your eyes. When the surface of the pig liver has just begun to whiten, some of it has not turned white, and when it is slightly pink, it will pop up immediately.
Leave the bottom oil in the pot, first stir the green pepper section and the white portion of the garlic shoots for 1 minute.
Pour the fried pork liver and fry a few times
Turn off the fire! Sprinkle the garlic seedlings, use the remaining temperature to burn the garlic leaves to the broken, a little MSG, plate
Six points of speculation, fresh and tender, no smelly [fried pork liver] First, the pig liver should not be cut too thin, 2 - 3mm thick is appropriate, the fried pig liver is elastic, cut too thin and heat is easy to harden. Second, the pig liver must be repeatedly soaked and rinsed. Because there is a lot of blood and mucus in the liver of the pig, only after fully soaking and rinsing, the blood and mucus between the layers can be removed, so that after frying, it will be crisp and refreshing. Third, the pig liver needs to be marinated in advance. Main functions: 1. Go to 腥 (cooking wine, vinegar, onion, ginger) 2. Fresh taste (salt, soy sauce, sugar, MSG) 3. Smooth and tender taste (dry starch sizing) 4, reduce seasoning in the pot, The time of the stir-fry (this is very important) Fourth, the amount of oil is slightly more than usual. Pig liver that has been smeared, it is easy to paste the pan if it is low in oil. Fifth, the whole fire. Because the best way to keep the freshness of the ingredients is to shorten the cooking time, the high temperature will "seal" the umami and water in the meat in the shortest time, which is the same as the steamed fish. Sixth, fast speculation, to what extent? Count down 5 seconds to cook, stir-fry the side dish, and then return to the pot for 5 seconds, to ensure that you are tender and have a good time!