Stir-fried Pork Liver

Name: Stir-fried Pork Liver
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pair Pork liver; 3 pcs Two Vitex; 5 Millet spicy; 1 tablespoon Vegetable oil; 10ml Highly Liquor; 2 tsp salt; 8 Dried chili; 20 capsules pepper; 20ml Pixian Doubanjiang; 5ml Soy sauce

by 18LS28xgl Scattered

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I didn’t like pork liver~~~
First of all, my parents don’t like pig liver~~ so there is no pig liver in my childhood food memory~~
Later, I heard that pork liver has high nutritional value~~ Someone tried to cook pork liver dishes to satisfy me~~
But the taste is really not flattering~~The pork liver is too old~~
This weekend, I flipped through the refrigerator and found that there were still a few pieces of pork liver in the refrigerator~~
Then I will do it today [Stir-Fried Pork Liver], by the way, let someone see what to do with pork liver~~o(∩_∩)o~~

Stir-fried Pork Liver

1. Prepare the ingredients: pork liver, two vitex, and spicy millet;

2. Wash the pig liver, cut into pieces, soak in water for a while, remove and drain; then use an appropriate amount of high-quality white wine, salt and pepper, and marinate for a while; wash the two vitex and millet spicy, and cut into diagonal sections with kitchen scissors; Cut the dried chili into diagonal sections, and prepare the peppercorns;

3. Pour an appropriate amount of water, high-quality white wine, and salt into the pot to bring to a boil;

4. Pour the liver into the blanching water. After observing the discoloration of the liver, take it out and wash it with clean water immediately, and drain the water;

5. Heat up the wok, pour in an appropriate amount of vegetable oil and heat again;

6. Add Pixian bean paste and stir fry until fragrant;

7. Add dried chili and continue to fry the pepper;

8. Add pork liver and stir fry;

9. Add appropriate amount of light soy sauce and stir-fry evenly;

10. Add Erjingtiao, and stir-fry the millet;

11. Add appropriate amount of salt, stir fry evenly, turn off the heat;

12. Serve and serve.

Tips:
1. When the pig liver is blanched, take it out immediately after observing the discoloration of the pig liver, and rinse it well;
2. When frying pork liver, stir fry quickly;
3. Pixian bean paste and light soy sauce all have a salty taste, and the last salt can be put in moderation;