Name: Fried Pork Liver with Fungus
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork liver; 200g Soaked black fungus; 100g onion; 20g oil; 6g salt; 15g Soy sauce; Some starch; 15g Cooking Wine; 1 piece chili; Some garlic

Fried Pork Liver with Fungus

by Gluttonous

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The characteristics of "fried pork liver with fungus" should highlight the "softness" of the liver and no peculiar smell. This requires that the pre-treatment of the liver should be in place, and the frying process should be done in one go to reduce unnecessary pig liver in the pot. Stay, it’s delicious to cook like this."

Fried Pork Liver with Fungus

1. Cut the onion into pieces, soak and wash the black fungus.

2. Soak and wash the liver, cut into strips and then slice.

3. Put the chopped pork liver in a plate, add a little salt and cooking wine to marinate for 5 minutes.

4. Add an appropriate amount of starch and gently grasp the sizing.

5. Mix a bowl of juice: add garlic, crushed pepper, and cooking wine to the bowl.

6. Add salt, light soy sauce, water, starch, stir well, and set aside.

7. Boil water in a pot, put in the mashed pork liver, quickly blanch it, and remove the color when it changes. Drain the water and set aside.

8. Heat oil, add onions and black fungus, stir fry evenly over high heat.

9. Put in spare pork liver.

10. Stir fry and stir well.

11. Pour the juice into the bowl.

12. Turn the spoon quickly, stir-fry and turn off the heat.

13. Put it out of the pot and serve it on a plate.

Tips:
1. Blend the bowl of juice in advance to avoid rushing when frying. It can also shorten the frying time.
2. Pork liver should not be scalded for too long, just change the color.