[tianjin] Sauteed Pork Liver in Sauce

Name: [tianjin] Sauteed Pork Liver in Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork liver; 1/2 onion; 1 piece green pepper; Some shallot; Some garlic; Some ginger; 1 tea starch; a little pepper; 1/2 teaspoon Sugar; Some salt; 2 teaspoons Cooking Wine; 1 teaspoon Oyster sauce; 1 teaspoon Soy sauce

by Zerry's mother

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Although animal organs have high cholesterol and should be eaten less, the nutrients in pig liver should not be ignored, because pig liver is rich in iron and is the most commonly used food in blood supplements. It can also protect eyes, maintain normal vision, and maintain Healthy complexion. So I still do it once or twice a month.
Sautéed pork liver must be sautéed in a wide oil until it is half cooked. After returning to the pot, stir-fry on high heat to shorten the cooking time as much as possible, so that the liver will be tender. People who don't like to eat pork liver can't help but use chopsticks. ""

[tianjin] Sauteed Pork Liver in Sauce

1. Main ingredients: pork liver, onion, hot pepper

[tianjin] Sauteed Pork Liver in Sauce recipe

2. Remove the fascia from the liver and cut into triangular pieces

3. Soak the cut pork liver in cold water, soak the blood to control the moisture

4. Add salt, starch powder, pepper, cooking wine, etc. After marinating for 10 minutes

5. When pickling the liver, prepare the auxiliary materials: cut the onion and green pepper into triangles, slice the garlic, and mince the onion

6. Take a bowl, add 1 teaspoon of oyster sauce, 1 teaspoon of sweet noodle sauce, soy sauce, salt, cooking wine, a little sugar, starch, and then add a little water to stir evenly into a sauce

7. Relax the oil in the pan, the oil is 40-50% hot, add the marinated pork liver and stir fry.

8. Stir-fry until the liver changes color, remove the oil to control.

9. Use the remaining oil in the pot to slide the onions and green peppers out

10. Raise the frying pan, add the green onion, ginger, and garlic slices and sauté until fragrant.

11. Raise the frying pan, add green onion, ginger and garlic slices and saute.

12. Stir-fry evenly and pour in the prepared sauce. Continue to stir fry.

13. Stir fry quickly until the liver is evenly coated with the sauce, and immediately turn off the heat and bring it out of the pan

14. The finished product! A soft sauce and fried pork liver is ready!

Tips:
1. It is best to soak pig liver in water for 1-2 hours to completely remove the stagnant liver blood and bile poisons.
2. Fried pork liver should be wide and oily the first time, and the fire should be high and the oil should be hot when it is put into the pot for the second time. In this way, the water in the liver will not be lost and the fresh and tender taste will be obtained.