Fried Pork Liver

Name: Fried Pork Liver
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: About 3-4 taels Pork liver; A handful spinach; a little Carrot slices; a little Kimchi Chips; 2 tablespoons Vegetable oil; 1/2 a spoon Cooking Wine; 1 teaspoon salt; 2 teaspoons starch

by Flying snow

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The liver is an important organ for storing nutrients and detoxification in animals. It is rich in nutrients and has nutritional and health care functions. It is one of the most ideal blood supplements. Nutritional analysis of pig liver:
1. Pork liver is rich in iron and is the most commonly used food in blood tonic food. Eating pig liver can regulate and improve the physiological functions of the hematopoietic system of anemia patients;
2. Pork liver is rich in vitamin A, which has the effect of maintaining normal growth and reproductive function; it can protect eyes, maintain normal vision, prevent eyes from dryness and fatigue, and maintain a healthy complexion, which is of great significance to skin health;
3. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing the body's important coenzymes and completing the body's detoxification of some toxic components;
4. Pork liver also contains vitamin C and trace element selenium that are not contained in common meat foods, which can enhance the body's immune response, resist oxidation, prevent aging, and can inhibit the production of tumor cells, and can also treat acute infectious hepatitis. "

Ingredients

About 3-4 taels Pork Liver
A handful Spinach
a little Carrot Slices
a little Kimchi Chips
2 tablespoons Vegetable Oil
1/2 a spoon Cooking Wine
1 teaspoon Salt
2 teaspoons Starch

Fried Pork Liver

1. Choose one piece of freshly colored pork liver. I forgot about two kilograms. The price is 6 yuan and 8 jiao.

2. A handful of fresh spinach.

3. Soak the liver in rice-washing water for ten minutes, rinse well, cut off the blood and cut into slices.

4. After removing the fine roots, the spinach is immersed in rice-washing water for a while to facilitate cleaning of impurities.

5. Put the pork liver in a bowl, add a little salt, about half a teaspoon.

6. Add a little cooking wine, about half a spoon.

7. Add two teaspoons of starch.

8. Then stir well and set aside.

9. Pick up the spinach, rinse and cut into sections.

10. Put a spoonful of vegetable oil in a pot and heat for 7-8 minutes.

11. First, stir-fry the spinach root.

12. Add spinach leaves and stir fry.

13. Add a little salt and mix after it is broken.

14. Spread out the pan on the bottom of the pan.

15. Put a spoonful of oil in the pan and stir-fry the carrot slices first.

16. Pour in the mixed pork liver and slide it quickly.

17. Add kimchi slices and stir fry until the liver is bloodless.

18. (If you like, you can add some monosodium glutamate or chicken essence and mix well) Put it out of the pot and put it on the spinach plate.

Tips:
1. The liver is the largest poison transfer station and detoxification organ in the body, so don't rush to cook the fresh liver you bought. You should rinse the liver under the tap for 10 minutes, and then soak it in water for 30 minutes;

2. The cooking time should not be too short, at least it should be stir-fried for more than 5 minutes in a rapid fire to make the liver completely gray-brown without any bloodshot eyes visible;

3. Spinach is best for treating anemia;

4. Pork livers should be cut fresh. Fresh pork livers will flow out after being left for a long time, which will not only lose nutrients, but also many particles will condense on the livers after frying, which will affect the appearance and quality of the livers. So after the pig livers are sliced The seasoning and wet starch should be used quickly, mix well, and put into the pot as soon as possible.