Liver and Loin and Stir-fry

Name: Liver and Loin and Stir-fry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork loin; 200g Pork liver; Some shallot; Some ginger; Some garlic; Some pickle; Some Doubanjiang; Some pepper; Some Soy sauce; Some Cooking Wine; Some Fungus; Some lettuce; Some Red pepper

by Bauhinia perfect

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Liver and Loin and Stir-fry

1. Slice the pork liver, remove the white tendons and cut the pork loin into cross flowers, wash and rinse with water for 10 minutes to remove blood, and wash several times to remove the odor. Mince ginger and garlic, add pepper, salt and pepper, soy sauce with cooking wine, marinate for 10 minutes. Cut the rest of the side dishes and set aside.

2. Heat oil in a pan, add green onion, ginger, garlic, pepper, and stir fry to get a fragrance.

3. Put the liver and loin on high heat, stir fry and add the side dishes.

4. Add salted soy sauce and mix well.

5. Out of the pot.

6. Finished picture.

Tips:
The white tendons in the middle of the pork loin must be removed, and the odor can be easily removed by bleaching it several times. Stir-fried Doubanjiang over a low fire, but it is easy to fry without a fragrance on a high fire. The liver and loin are quickly stir-fried with everyone, it is not easy to fry for too long and the meat will get old.