Scallion Pork Liver

Name: Scallion Pork Liver
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork liver; 200g Enoki mushroom; a little White pepper; 80g Juice; 3s Chives; 1 piece Millet pepper; 1 teaspoon starch; 1 teaspoon Cooking Wine

by Zerry's mother

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Pork liver is rich in nutrients and has nutritional and health care functions. Pork liver not only improves eyesight, but is also one of the most ideal blood supplements. It is good for the body to eat appropriate food for the children and adults.
Pork liver is good for the human body. What should I do to make it delicious? Is it annoying to eat pork liver with sauce, braised pork liver, and stir-fried pork liver? So today I will share with you a special way of eating pork liver-pork liver with scallion oil. The method is super simple. The pork liver made is not greasy and has no fishy smell, and it is also very tender. If you like it, try it. Give it a try~~~"

Ingredients

300g Pork Liver
200g Enoki Mushroom
a little White Pepper
80g Juice
3s Chives
1 piece Millet Pepper
1 teaspoon Starch
1 teaspoon Cooking Wine

Scallion Pork Liver

1. Main ingredients: pork liver slices soaked in clean water to remove blood, enoki mushroom, chives, millet pepper. (Change the water several times during the soaking of the liver)

2. Cut off the old roots of the enoki mushrooms, and cut the chives and millet peppers into small circles.

3. Squeeze out the water from the pig liver that has been soaked in blood. Add 1 teaspoon of cooking wine, a little pepper, and 1 teaspoon of starch.

4. Grab well and marinate for 10 minutes

5. Put the boiling pot on the fire, add the enoki mushrooms and cook for two minutes after the water boils.

6. Take out the boiled enoki mushrooms to control the moisture and put them in a bowl

7. Put the marinated pig liver in boiling water, boil it again, change the heat to the minimum and cook for 2 minutes.

8. Remove the cooked liver from the dried water and place it on top of enoki mushrooms.

9. Sprinkle the chopped chives and millet pepper into the hot and sour sauce.

10. Heat the oil until it smokes slightly, and pour it on the chopped green onions while it is still hot to stimulate the aroma.

11. The finished product!

Tips:
Pork liver is marinated with starch and pepper in blanching water, which can remove the fishy and keep the tender taste of the liver.
About Laoju: I use ready-made Laoju, which is usually sold in supermarkets. You can also use umami soy sauce, balsamic vinegar, chili oil, sugar, monosodium glutamate, and boiled water to make a sauce yourself.