Fish-flavored Pork Liver
1.
Main ingredients: pork liver, fungus, cucumber, chopped pepper and bean paste, green onion, garlic, ginger
2.
Cut pig liver into slices about 3 mm thick and soak in clean water for 20 minutes to remove the bloody smell. (Pork liver is soft and not easy to cut, you can directly let the butcher shop owner cut it)
3.
Mince the green onion, ginger and garlic respectively, finely chop the bean paste into the minced pieces, break the fungus into small flowers, and cut the cucumber into diamond-shaped pieces.
4.
Soaked pork liver, add 1 teaspoon starch, a little pepper, 2 teaspoons cooking wine
5.
After adding the marinade, grab and marinate for 10 minutes
6.
Boil hot water in a pot, add the marinated liver and blanch for about 1 minute after the water is boiled and remove.
7.
Make a bowl of sauce: 2 teaspoons of soy sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of sugar, 1 teaspoon of cooking wine, 1 teaspoon of starch, a little water and mix thoroughly to form a bowl of juice.
8.
Put a little base oil in the pot, add green onion, ginger, garlic, chopped pepper, and bean paste
9.
Stir fry on a low fire to produce a fragrance and red oil.
10.
Add the fungus and stir fry for about half a minute
11.
The blanched pork liver is quickly stir-fried evenly
12.
Stir-fry evenly, add the cut cucumber slices and stir-fry quickly
13.
Add the mixed bowl of juice
14.
Stir-fry quickly over high heat. Stir-fry until the sauce is brightly covered with the ingredients, then turn off the heat and serve.
15.
The finished product! Slightly sweet, slightly spicy and slightly sour, it is really an excellent meal!
Tips:
The liver will be marinated for a while, even if it is blanched for a longer time, it will be tender.
You can dip the tip of your chopsticks in the prepared bowl of juice and taste it in advance to see if it suits your taste or not, until the preparation is suitable for your own taste.
