Kimchi Pork Liver

Kimchi Pork Liver

1. Buy the liver, wash and soak for a few hours, wash, slice, and soak again for a while, changing the water and washing continuously during the period.

2. Wash the clean pig liver, drain the water, use starch and a little salt, grab well, and marinate for half an hour.

3. Heat the pan and add a little more oil. When the oil is warm, slide into the marinated pork liver.

4. Stir-fry on medium heat, and when the side is slightly finalized, quickly disperse the fry.

5. Stir fry until there is no redness on the surface of the liver, then serve immediately.

6. Save the base oil and put in the kimchi prepared in advance (I used pickled radish, pickled cabbage, pickled ginger, pepper and a few cowpeas).

7. Stir fry to get the scent of kimchi.

8. Pour in the liver and continue to stir fry for a few more times.

9. Finally, pour in the celery, stir fry evenly, taste the saltiness, turn off the heat after seasoning, and bring out the pot.

10. good to eat.

Tips:

The kimchi is made by yourself, if you like, you can use pickled pepper instead. Be sure to taste the saltiness before adding salt, because the kimchi has enough salt, so I didn't add any more salt.