Stir-fried pork liver

Pork liver 200g	Onion Half
Green pepper Quarter	Red pepper Quarter
Starch Appropriate amount	Cooking wine 2 scoops
sugar Appropriate amount	Salt Appropriate amount
Oyster sauce Appropriate amount	Light soy sauce 1 scoop
Old soy sauce A few drops	Ginger 5 tablets
Garlic 3 petals	Dried chili 2
Green garlic leaves 1 root

How to stir-fry pork liver

Step 1

Soak the pork liver in water for half an hour, take it out, cut off the white tendons, and cut it into even slices, as thin as possible.

Step 2

Add a spoonful of salt to the cut pork liver (twice the usual amount for cooking), a little sugar, 2 spoons of cooking wine, 2 spoons of starch, 3 slices of ginger, and 1 clove of garlic.

Step 3

Mix well and marinate for 15 minutes

Step 4

Prepare a pot of water to boil. There should be a little more water to completely cover the pork liver. Add the marinated pork liver, wait until the pork liver turns pink, take it out and rinse immediately. * The blanching time here must be short. Add the pork liver and stir it for a while before turning off the heat. There is no need to wait for the water to boil again. Don’t wait for the pork liver to turn completely white. If it turns completely white, you will get old.

Step 5

Prepare half an onion, a quarter of a green pepper, and a quarter of a red pepper, cut into small pieces. Put oil in the pot. When the oil temperature is 70% hot, add the remaining ginger slices, garlic cloves, onions, and 2 dried chili peppers, and stir-fry until fragrant.

Step 6

Then add green and red peppers and stir-fry until raw.

Step 7

Pour in the drained pork liver, add a spoonful of light soy sauce, a few drops of dark soy sauce, a little oyster sauce, a little sugar, and a little cooking wine. * The sauce can be prepared in advance, so there is no need to rush when frying.

Step 8

Add green garlic sprouts, stir-fry evenly, pour a little water starch, and turn off the heat. * Stir-frying must be done quickly, otherwise it will become fried easily.

Step 9

Delicious stir-fried pork liver is ready! Cooking tips for stir-fried pork liver

Technical summary: 1. When cutting, try to be as thin as possible, and the thickness should be as uniform as possible, so that it can be cooked evenly when frying. 2. The blanching action must be fast. There is no need to fry the pork liver. It can be taken out and dried after just flipping it twice. 3. When frying, stir-fry over high heat and stir-fry quickly. In this way, it takes only a short time, and the taste of the pork liver is smooth, tender, not fishy, ​​and fragrant and delicious. 4. You can adjust the sauce before frying to save frying time.