Chinese Food
Stir fried pork liver with onion
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Recently, because of the restoration of cooking and blogging, I have sacrificed my fainting eyes and blood Ohno in the afternoon. And my bright eyes. In order to protect your eyes, I've been drinking wolfberry and chrysanthemum tea on the Internet recently. I found that eating pig liver also protects your eyes
Cooking ingredients
Cooking Steps
Step1:Cut pork liver into thin slices. Rinse with water repeatedly to remove the blood water. Marinate with white vinegar for 12 hours (if time is enough) and then wash again. Control the water content. Add a proper amount of raw soy sauce, old soy sauce, cooking wine, salt, sugar, raw powder, sesame oil and peanut oil and marinate for 10 minute
Step2:Wash the onions. Slice them. Peel and slice the carrots
Step3:Ginger peeled and sliced. Garlic patted and peeled. Scallion washed and sliced. Scallion shaved and sliced
Step4:Put in the oil and hot pot. Put in the onion slices and carrot slices. Stir fry until soft. Add salt and stir fry. Set aside
Step5:Continue to heat the pot with oil. Heat it up to 70%. Stir fry ginger, garlic and scallion. Stir fry pork liver for 2 minutes. Add onion and carrot. Stir for 1 minute
Cooking tips:1 > the pig liver must be washed thoroughly. The liver is the organ of detoxification. There are many toxins left. If it is not cleaned, it can cause cancer. If the time is enough, it is better to soak the pig liver in white vinegar for 12 hours in advance. Remove the poison and venom in the liver. If the time is not enough, if you need to eat it urgently, you can slice it and then wash it with your hands. Rinse it repeatedly with water. Soak it for 15 minutes. 2 > the fire of stir fried pig liver is big and the oil is hot. The stir fried pig liver is like this The liver is crispy and delicious without peculiar smell 3 > you can wear glasses when cutting onions. You won't shed tears. If you are myopic, you will know the advantages of wearing glasses at this time. You have skills in making delicious dishes.
