Stir-fried Pork Liver with Pickled Peppers and Spinach

Name: Stir-fried Pork Liver with Pickled Peppers and Spinach
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork liver; 250g spinach; 3 teaspoons Cooking Wine; 3 tablespoons Soy sauce; 1 piece Soaked chili; 1 piece Bubble ginger; 3 pcs Pickled garlic; 1 stage shallot; 1 teaspoon Sugar

by Mother Rabbit Cook

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This dish has always been a classic dish that my family will never get tired of. The pork liver is refreshing and tender. The addition of pickled peppers completely removes its fishy smell. The combination with spinach is really nutritious and you will never get tired of it. Especially in winter, it is more suitable for the whole family to enjoy. Because pig liver can be called a treasure house of nutrition, it has the functions of nourishing liver, improving eyesight and nourishing blood. Its content of trace elements, high-quality protein and vitamins is better than meat. 100 grams of pork liver protein is equivalent to lean meat, vitamin A is 113 times that of lean meat, and iron is 7.5 times that of lean meat. Porcine liver tissue has a special structure. It is not a dense muscle tissue, but a blood vessel-like tissue. It is rich in blood. The hemoglobin in the blood contains more iron. This is also the reason why pig liver contains a lot of iron. But 𠧧 pig liver and pig liver soup make most of the "blood water" containing hemoglobin lost in the soup, resulting in a significant drop in iron content in pig liver. So today, this dish uses a fast stir-fry method to lock the hemoglobin in the liver. No loss of nutrition, match it with spinach. As we all know, spinach also contains a lot of iron and vitamin A. It's really a strong alliance. Nutrition is doubled! "

Ingredients

200g Pork Liver
250g Spinach
3 teaspoons Cooking Wine
3 tablespoons Soy Sauce
1 piece Soaked Chili
1 piece Bubble Ginger
3 pcs Pickled Garlic
1 stage Shallot
1 teaspoon Sugar

Stir-fried Pork Liver with Pickled Peppers and Spinach

1. Cut pork liver into thin slices. The thinner the better. Fresh liver is not easy to cut. You can freeze it in the refrigerator for 1 hour and then cut it.

Stir-fried Pork Liver with Pickled Peppers and Spinach recipe

2. Add soy sauce and cooking wine to marinate for more than 1 hour. Office workers can pickle them before going to work, and then fry them when they come home from get off work. This dish does not contain salt, so the soy sauce must be flavorful enough.

3. Shred green onion, pickled ginger, pickled garlic, and sliced pepper.

4. Wash spinach and cut into sections, blanch and spread on the bottom of the plate.

5. Put oil in the pot, use more oil. Add cold oil to the peppercorns and fry them over low heat to make the peppercorns discolored and remove them.

6. Add ginger, garlic, chili, fry until fragrant, then add green onion and fry to create a fragrance.

7. Add the liver to high heat and stir-fry quickly. Stir the liver for about 15 times and turn off the heat when the liver changes color. At this time, add a little sugar and stir well and pour the spinach on top.

8. carry out

Tips:
1. You can add some lard if you have it, and it will be more delicious when fried.
2. When the liver is marinated, it tastes good enough. Seasonings such as pickled peppers are also salty, so there is no need to add salt to spinach.
3. Fried pork liver oil must be more, otherwise it won't be scattered and all stick together. So adding spinach also has the effect of absorbing oil.
4. Don't pour the remaining vegetable soup. Cook some noodles and use vegetable broth to make the noodle seasoning is super delicious!