Fried Pork Liver with Cucumber
1.
A piece of pork liver, do not need to clean it first, keep the surface dry, which is more conducive to thinning
2.
Cut into thin slices, it will shrink and thicken after heating, so cut it as thin as possible
3.
Put the cut pork liver slices in a small basin, wash two or three times with water, gently rub it with your hands, then drain the water, pour in a little cooking wine, salt, starch, mix well, and marinate for 15 minutes
4.
Clean the cucumber
5.
Cut into like eye slices
6.
Mince garlic, slice ginger
7.
Put more oil in the wok, when the oil is hot, pour half of the ginger slices and stir fry for a fragrance
8.
Pour the liver slices into the pot, quickly break up, after all the color changes, pour in the soy sauce
9.
Pour the cucumber slices and another slice of ginger into the pot and stir evenly
10.
Sprinkle salt according to the taste, then pour in the minced garlic, mix well, and out of the pot
11.
So fragrant
Tips:
You can put more oil, so that the liver slices will be evenly heated and will not be fried; cucumbers can be eaten raw, so the cucumber slices can be eaten in the pot, stir a few times to get out of the pot; put the ginger slices twice, first Stir fry the second time to get the fragrance and increase the fragrance; the second time to remove the fishy taste; wash the liver slices with clean water two or three times to remove the toxins in it. It is not fishy, but do not soak in water.
