Recipe: Green pepper fried pork liver

Home Cooking Recipe: Green pepper fried pork liver

Ingredients:

Steps:

  1. Home Cooking Recipe: After the pig liver is washed, the tablets are cut into 2 - 3 mm thick pieces and washed repeatedly in water.

    After the pig liver is washed, the tablets are cut into 2 - 3 mm thick pieces and washed repeatedly in water.

  2. Home Cooking Recipe: Then soak in water for 30 minutes, change the water and continue to wash until there is no blood.

    Then soak in water for 30 minutes, change the water and continue to wash until there is no blood.

  3. Home Cooking Recipe: Use a hedge to remove and control the moisture

    Use a hedge to remove and control the moisture

  4. Home Cooking Recipe: Prepare ingredients: green pepper, garlic, onion, ginger

    Prepare ingredients: green pepper, garlic, onion, ginger

  5. Home Cooking Recipe: 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

    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

  6. Home Cooking Recipe: Stir well, code

    Stir well, code

  7. Home Cooking Recipe: Prepare the side dish, cut the garlic into small pieces, cut the green pepper into a diamond

    Prepare the side dish, cut the garlic into small pieces, cut the green pepper into a diamond

  8. Home Cooking Recipe: 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.

    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.

  9. Home Cooking Recipe: 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.

    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.

  10. Home Cooking Recipe: Leave the bottom oil in the pot, first stir the green pepper section and the white portion of the garlic shoots for 1 minute.

    Leave the bottom oil in the pot, first stir the green pepper section and the white portion of the garlic shoots for 1 minute.

  11. Home Cooking Recipe: Pour the fried pork liver and fry a few times

    Pour the fried pork liver and fry a few times

  12. Home Cooking Recipe: Turn off the fire! Sprinkle the garlic seedlings, use the remaining temperature to burn the garlic leaves to the broken, a little MSG, plate

    Turn off the fire! Sprinkle the garlic seedlings, use the remaining temperature to burn the garlic leaves to the broken, a little MSG, plate

Tips:

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!


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