Sauteed Pork Liver

Name: Sauteed Pork Liver
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork liver; Some onion; Some green pepper; Some salt; Some Cooking Wine; Some Soy sauce

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Pork liver is a good product for blood, as long as it is handled properly, it is beneficial to eat a little appropriately. Usually, there are more liver tips. In the past few days, I saw cuties in the United States making sauce and fried pork liver. First blanch it and then use it. The sauce was fried, so I learned how to make it. The feeling is that the pork liver after blanching is more chewy, but the liver is also very tasty when wrapped in the sauce. "

Ingredients

Some Pork Liver
Some Onion
Some Green Pepper
Some Salt

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Some Cooking Wine

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Some Soy Sauce

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Sauteed Pork Liver

1. Cut the fresh pork liver into thin slices and then repeatedly rinse the blood foam with cold water and squeeze the water.

2. Green pepper, sliced onion, chopped green onion, ginger and garlic

3. Put the water in the boiling pot and add the pig liver. If the liver changes color, take it out immediately and set aside.

4. Heat up a wok, add vegetable oil, add onions and green peppers, stir fry to change color and serve.

5. Add some oil to the pot, add green onion, ginger, garlic and fragrant, then add hoisin sauce and stir-fry.

6. Put the pork liver in high heat and stir fry, add salt, cooking wine, light soy sauce, so that the liver is completely covered with the sauce, then add onions, green peppers, and white sugar and stir evenly.