Sichuan Style Stir-fried Pork Liver

Name: Sichuan Style Stir-fried Pork Liver
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Pork liver; Some Cooking Wine; Some pepper; 1 spoon Pixian Douban; Some MSG; Some Soaked chili; Some starch; Some Bubble ginger; A celery; Some Chicken Essence; A Garlic sprouts

by Shaer Feifei❉

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pig liver is a good thing to nourish blood, nourish the liver, improve eyesight, and nourish blood. It is used for blood deficiency, chlorosis, night blindness, red eyes, edema, beriberi and other diseases. Suitable for people with weak blood, chlorosis and iron deficiency anemia; suitable for blurred vision and night blindness caused by insufficient liver blood. Dry eyes.
Adding soaked ginger and soaked chili to stir-fry will not be fishy and delicious. The pork liver is quickly stir-fried over high heat, and it tastes tender! "

Sichuan Style Stir-fried Pork Liver

1. Remove the fascia of the pig liver, soak it in cold water for half an hour, remove the blood, and change the water several times!

Sichuan Style Stir-fried Pork Liver recipe

2. Prepare ingredients

3. Remove the pork liver, drain the water, and cut diagonally into willow leaves.

4. Use cooking wine, a small amount of water, starch, and a small amount of salt. Grab it well and let it stand for about ten minutes (must be less)

5. Pour an appropriate amount of oil into the pot, heat it to 90% heat, add Pixian bean paste, pepper, soaked ginger and soaked chili, stir-fry for a minute,

6. Add the pork liver, quickly stir fry until it discolors, remove, leave the bottom oil, (do not fry for a long time, it will be old, it will not taste good)

7. Add the garlic sprouts and celery and stir-fry until they are broken,

8. Add in pork liver, chicken essence, monosodium glutamate, (if you don't like it, you can leave it alone), stir and stir evenly!

9. Load up! It smells so good!

Tips:
1. If you want to stir-fry pork liver tenderly, quickly stir-fry on high heat until it changes color, then remove it immediately!
2. Don't cut the liver too thin or too thick

It is better to cut pork liver into 2-3 mm thick. The fried pork liver is elastic, and it will become hard if it is cut too thin and heated.

3. The liver must be soaked and rinsed repeatedly

Because there is a lot of blood and mucus in pig liver, only after fully soaking and rinsing, the blood and mucus between the layers can be removed, so that it will be crispy and refreshing after being cooked.

How to buy
1. Look at the appearance: Look at the appearance of pig liver, as long as the color is even purple and red and the surface is shiny, it is normal pig liver.
2. Touch with your hands: Touch the liver with your hands, it feels elastic, and the liver is normal without edema, abscess, or lumps.