Chinese Food
Pan fried liver
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Cooking ingredients
Cooking Steps
Step1:Add a little vinegar to the clear water and soak the pig liver which has been rinsed with clear water for more than two hours to fully soak the bleeding wate
Step2:Take out the soaked pig liver. Mix it with some soy sauce, cooking wine, pepper and some sweet potato starch
Step3:Dice shallot and ginger for later us
Step4:Mix with 1 tablespoon of raw soy sauce, 1 tablespoon of cooking wine and 1 tablespoon of sugar to make sauce for standb
Step5:There is more oil in the pot. The oil will be heated by fir
Step6:When the oil temperature rises to a high level, pour the pig liver into the pot. Use chopsticks to pull the pig liver apart. Turn off the fire immediately. When the pig liver changes color, immediately put the pig liver out
Step7:Leave a little oil in the pan. Add chopped green onion and ginger to make it fragrant when the oil is hot
Step8:Stir fry pork liver twic
Step9:Then add the mixed sauce. Stir fry the pork liver and wrap the sauce evenly
Step10:Turn off the heat. Add a little sesame oil to get out of the pot
Cooking tips:1. The pork liver should be cut thin. Because the pork liver of this dish can't stay in the pot for a long time in the process of making because it needs to keep the fresh and tender taste. Therefore, it needs to keep the fresh and tender taste of the pork liver and fully mature at the same time. Cutting thin is one of the keys. 2. Pork liver in the first pot. Do not fry for a long time. The oil temperature should be heated before cooking. My experience is to use chopsticks to open the oil and then turn off the fire. At this time, the surface of pig liver may not be discolored. But the residual heat is enough to make the thinner pig liver mature. Otherwise, wait until the color changes completely and turn off the fire. Maybe it's such a period of time. The heat of pig liver has passed. 3. The frying time of the whole dish of pig liver is very short, and the second time when the pig liver is in the pot, it must be stir fried in a big fire. 4. The sauce should be prepared first. It will be more convenient to add. This can avoid the pig liver staying in the pot for too long and getting old in the process of adding the sauce. 5. Pig liver fruit
