Pork Liver in Braised Sauce
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare raw materials;
2. Put an appropriate amount of cooking wine, ginger slices and a small amount of white vinegar into the pork liver slices, stir well and marinate for ten minutes;
3. Gently pat the surface of the pork liver slices into a thin powder;
4. Put it in a hot pan and fry it;
5. When the liver is fried and crispy, turn it over with chopsticks and fry the other side again;
6. Make a bowl of juice in a small bowl: half a spoon of sweet noodle sauce, 1 spoon of oyster sauce, 2 spoons of ketchup, 2 spoons of cooking wine, appropriate amount of salt and a small amount of sugar, stir well;
7. In a clean pan, add a small amount of oil, add onions and stir fry;
8. Stir-fry the onion scent, add bean sprouts and stir fry together;
9. Add the shallots and stir fry together;
10. Stir-fry evenly and add the freshly fried pork liver;
11. Then add the prepared bowl of juice;
12. Stir-fry evenly, add the shallots again, and stir-fry evenly.
13. Put it into a bowl.
Tips:1. Pork liver can be sliced a little thicker, add ginger slices, salt, cooking wine and a spoonful of white vinegar, stir evenly and marinate;
2. Control the moisture, then pat a thin layer of powder on the surface and fry it in an oil-free pan; I did not control the water when I made it, so the sticky powder on the surface is not even enough, I personally think it is better to put it in Appropriate amount of oil will make the surface smoother;
3 Prepare the bowl of juice in advance: half a spoon of sweet noodle sauce, 1 spoon of oyster sauce, 2 spoons of tomato sauce, 1 spoon of cooking wine and a little salt and sugar, stir well and set aside;
4. Wash the pot, put in an appropriate amount of oil, saute the onions, add the bean sprouts and stir fry together until the bean sprouts are slightly soft;
5. Add the freshly fried pork liver again, pour in the prepared bowl of juice, stir fry evenly, and let the liver all be covered with sauce.
