Stir-fried Chicken Liver with Green Chili
1.
Rinse the fresh liver with water from the tap for 10 minutes. After washing, put it in clean water with a few drops of white vinegar and soak for about half an hour to dissolve the toxins in the liver. After soaking, drain the water. Then rinse it off and you can start cooking.
2.
Heat the frying pan, saute the shredded ginger, pour the small red hot peppers into the circle, and fry the spicy flavor.
3.
Sprinkle a little salt on the condiments and fry the salt to melt.
4.
Pour the fat from the chicken liver into the pot, stir-fry the fat on low heat.
5.
Pour the prepared chicken liver slices into the pot and stir-fry until the chicken livers are slightly discolored.
6.
Add the green chili flakes to the pot.
7.
Sprinkle a little salt on the green chili flakes to make the sauce more delicious.
8.
Mix the green chili flakes and chicken liver flakes together and stir-fry for about two minutes. The chicken liver is completely discolored. Use a spatula to stir until the chicken liver flakes become hard.
Tips:
When cooking chicken livers, avoid "getting off the pot" in pursuit of freshness. It should be sautéed for at least 5 minutes in an intense fire to make the liver completely grayish brown without any bloodshot eyes visible, so as to ensure safe eating. Vitamin A contained in the liver is relatively stable, so there is no need to worry about being destroyed by excessive washing and cooking for a long time. Sprinkle salt on the condiments and chili flakes, so that even the condiments will become extra delicious.