Stir-fried Pork Liver
1.
After buying the liver, remove the fascia, cut into thin slices, 2-3mm is suitable, not too thin.
2.
Then use a little salt, an appropriate amount of cooking wine, and 1 tablespoon of white vinegar. Grab it by hand and marinate for 10 minutes.
3.
After 10 minutes, rinse off the marinade and soak in clean water to remove blood.
4.
Prepare green onion and ginger, slice ginger, and cut green onion into sections.
5.
Add a little salt to the cleaned pork liver, 2 tablespoons of light soy sauce and appropriate amount of cooking wine, then add a teaspoon of starch and mix well.
6.
Pour an appropriate amount of oil into the pot and saute the ginger.
7.
Pour in the seasoned pork liver and stir-fry quickly evenly over high heat.
8.
After the liver changes color, add a little sugar to taste and freshen up. After stirring evenly, turn off the heat, and add the chives before turning off the heat.
9.
Fried pork liver is cheap, simple and nutritious.
Tips:
1. In the process of pre-curing, white vinegar must not be less, adding white vinegar and cooking wine, it will not be fishy.
2. In order to make the pork liver tender and smooth, it needs to be quickly fried over high heat throughout the whole process, so first put the seasoning into the liver and mix well to avoid the time for seasoning. As long as these two steps are done well, the finished pork liver will be tender, not fishy, and tasty.
