Fried Pork Liver with Purple Beetroot

Name: Fried Pork Liver with Purple Beetroot
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Begonia fimbristipula; 300g Pork liver; Some salt; 10g Cooking Wine; 20g Soy sauce; 10g starch; A pinch ginger; 2 petals garlic

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Begonia fimbristipula Hance, also known as Tiankui, Hongye, Sanxuezi, is a species endemic to our country, and it is the "Mugu Chui Shi" in Yao medicine. Begonia fimbristipulata is sweet, slightly acidic, and sexually shocking. It has the effects of moisturizing the lungs and relieving cough, cooling blood and stopping bleeding, relieving heat, and helping digestion. It can resist aging, improve immunity and antiviral ability. Can be fried or cold. Because it has a special earthy smell, it should be paired with strong-flavored ingredients when cooking. Today, I cooked with pork liver and it is a good dish for food. It not only has plant nutrition, but also can obtain high-quality animal protein. I add garlic powder to enhance the fragrance. It is really a good dish for dinner.

Ingredients

250g Begonia Fimbristipula
300g Pork Liver
Some Salt
10g Cooking Wine
20g Soy Sauce
10g Starch
A pinch Ginger
2 petals Garlic

Fried Pork Liver with Purple Beetroot

1. A piece of pork liver, ready

Fried Pork Liver with Purple Beetroot recipe

2. Cut pork liver into thin slices, rinse twice in clean water, remove, add a little salt, starch, and cooking wine

3. Marinate for 10 minutes

4. Take an appropriate amount of purple beetroot, clean it, and drain the water

5. Cut into inch segments

6. Heat the pan with cold oil, add the ginger and stir fry for a fragrance

7. Slide into the tip of the liver and gently scatter the sticking tip of the liver

8. Pour in a little light soy sauce, season with toned, then serve

9. Leave the bottom oil in the pot, add Begonia fimbristipula Hance, sprinkle a little salt, and stir-fry for one minute

10. Pour the pork liver back into the pot

11. Sprinkle in the minced garlic and stir-fry evenly

12. It looks very tempting when it is served out and served on a plate, and it is delicious even when it is eaten!

Tips:
After the pork liver is cut, it is washed and soaked twice with water to remove the excess blood and residue, and it is more refreshing when it is fried; sprinkle with minced garlic to make it more delicious.