Stir-fried Parsley with Pork Liver

Name: Stir-fried Parsley with Pork Liver
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork liver; 50g Lean meat; 150g parsley; 1 small piece ginger; 10 pcs pepper; 1 piece green pepper; 1 piece Red chili; 4 cloves Pesto; 2s Garlic sprouts

by YL Life

5.0 (1)

Favorite

9

Difficulty

Easy

Time

10m

Serving

2

Many people know that pig liver is rich in iron, which has a good effect on regulating and improving the physiological functions of the hematopoietic system in people with anemia, but because of the unique smell of pig liver, it is close and far away.
There is a way to get rid of the peculiar smell of pork liver. I believe you will no longer be afraid of eating pork liver from today.

Ingredients

200g Pork Liver
50g Lean Meat
150g Parsley
1 small piece Ginger

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10 pcs Pepper

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1 piece Green Pepper
1 piece Red Chili
4 cloves Pesto
2s Garlic Sprouts

Stir-fried Parsley with Pork Liver

1. After buying the liver, rinse it with clean water first, and then soak it in clean water for 40 minutes.

2. Cut the liver into thin slices, grab the water for washing the liver, add a little vinegar, and soak for 10 minutes.

3. Lean meat slices

4. Dice the pesto, shred the ginger, cut the garlic into long pieces diagonally

5. Chili and parsley cut into small pieces

6. Wash the pot, add appropriate amount of water, bring to a boil, blanch the liver in boiling water for 20 seconds, and remove.

7. Wash the pot, add appropriate amount of oil, heat the oil, add in, pesto, ginger and pepper, stir fragrant.

8. Add the lean meat and fry until the color changes.

9. Add chili and parsley and continue to stir fry.

10. Add blanched pork liver,

11. Add garlic sprouts and appropriate amount of salt, stir fry quickly on high heat for about 1 minute,

Tips:
Tips:
1. There are two benefits of soaking pork liver in white vinegar. One is that the toxins of the liver are easier to release, and the other is to remove the organ taste of the liver.
2. The secret to the deliciousness of pig liver is to copy it quickly. Short time is the key to the deliciousness of pig liver.