Chinese Food
Stir fried pork liver with green pepper
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The iron content of 100g pig liver is 22.6mg, which is 7.5 times that of lean meat. The absorption rate of iron in pig liver is equal to that of lean meat. Therefore, pig liver has always been one of the best choices for iron supplement. Of course. Chicken liver and goose liver also supplement iron and blood. Usually do not like to eat meat baby. To pay attention to anemia. And pig liver is rich in vitamin A. It can protect eyes. But don't eat more than twice a week. This stir fried pork liver with green pepper. It's stir fried once a week in our house. Grapefruit dad likes it very much. So this dish. I've tried many ways. I've checked many secret scripts. The fried time is too long. The pork liver tastes bad when it's old. But it's too tender. Some of the germs in it can't be killed. If there is a high-quality pork shop nearby, it is recommended to buy pork liver there. The quality is guaranteed.
Cooking ingredients
Cooking Steps
Step1:Soak the whole pig liver for about 10 minutes, then wash it. Remove the white things. Slice it. Put it into a bowl. Add some cooking wine, soy sauce, salt, sugar, a little starch. Mix a little sugar and ginger shreds. Marinate for about 30 minutes. PS. add some starch to make it tender.
Step2:Remove the seeds and roots of green pepper. Wash and slice for later use. The stems of green peppers are all seasoned. It's not spicy.
Step3:Heat the pot. Heat it up. Pour in the oil. Put the marinated pork liver into the pot together. Wait for the pork liver to change color and then put it out. About 510 seconds.
Step4:Leave some base oil. Stir fry with green pepper. About one minute.
Step5:Pour in pork liver and stir fry. Add some soy sauce. Until the liver is completely grayish brown and each piece is separated, it can be filled out. The whole process is about three minutes.
Step6:It's out of the pot.
Cooking tips:When cooking, don't try to be fresh and tender, just start when you are in the pot.. It's better to stir fry the pork liver thoroughly and make it completely gray brown. It's better if you can't see the blood, so as to ensure the safety of eating. I used to like to soak pig liver slices for more than half an hour until I couldn't see blood. So much iron is lost. Because the tissue structure of pig liver is very special. It's not dense muscle tissue (like meat). It's vascular tissue. The rich blood vessels of pig liver contain a lot of blood. The hemoglobin in the blood contains more iron. In fact, iron is the key raw material for the synthesis of hemoglobin. This is also the reason why fresh pig liver contains a lot of iron. However, when fresh pig liver is placed in the water, most of the blood water containing hemoglobin (iron) is lost in the water, which will lead to a significant decrease in iron content. It can be seen that marinated pig liver and iron are greatly lost. But if it's made into pig liver soup, it's different. The difference is that the former doesn't drink soup and the latter drinks all the soup. Teak mom College
