Chinese Food
Stir fried pork liver with spinach
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When I was a child, pork liver and spinach were the super disgusting food in my mind. I still remember that when I was in primary school, my schoolmate scribbled my homework book. He cried while he was angry. One of the plans I came up with was to shut him in the black room and eat only spinach and pork liver. He could eat until he vomited. Today, I can't help laughing when I eat this dish - at that time, I couldn't imagine that one day I was so excited to mix it up and stir fry and eat it with my own interest.
Cooking ingredients
Cooking Steps
Step1:The pig liver was cut into thick, thin and medium pieces (about 5mm thick) and washed with cold water repeatedly. Blanch spinach. Chinese wolfberry is soaked in warm water.
Step2:Soak the pig liver and filter out the water. Marinate with sugar, salt, soy sauce, oyster sauce, white wine and starch for 30 minutes.
Step3:Heat the pot and pour peanut oil (more oil is needed). Heat the oil and saute the garlic slices in the pot. Then put the pork liver into the pot and saute it. Stir fry until the hair is slightly white.
Step4:Leave the onion and spinach in the bottom oil. Stir fry slightly. Pour in the pork liver again. Stir fry until done. Season with medlar, salt, oyster sauce and pepper oil.
Cooking tips:1. Pig liver must be soaked and rinsed repeatedly. This is the key to remove the fishy smell. 2. Pig liver should be salted in advance to remove the fishy smell and keep smooth and tender. 3. The quantity of oil is a little more than usual. Less cooking oil is easier to paste. 4. Stir fry all the way. Lock the moisture in the food with high temperature. Keep it fresh and tender. There are skills in making delicious dishes.
