#Gourmet#Delicious Mouth
I am like this, fried pork liver, which ensures smooth and refreshing, not fishy
Finished fried pork liver (1)
I am almost 60 years old, I am willing to share some dishes and experiences that I have been engaged in practical catering kitchens for many years.
A good portion of fried pork liver has four basic standards: (1). Smooth and tenderness are not old; (2). Remove the fishy smell; (3). The color of pork liver is brown and dark, and has an appetite, and cannot be light in color; (4). There can be many combinations of ingredients, but different colors must be used to make color and appetite; and the taste is fresh, fragrant, salty or light.
Finished fried pork liver (2)
1. Main ingredients: fresh pork liver.
2. Supplements:
(1). Cooked oil, beer, cooking wine, light soy sauce, dark soy sauce, oyster sauce (or sugar), pepper, starch, salt, ginger slices, garlic slices, green onion (cut into horse ears), and water.
(2). Side-to-dip ingredients and other seasonings: There are different combinations based on taste and everyone's dietary habits.
A. Sichuan-Chongqing flavor, Pixian bean paste is the first choice. Some are soaked red pepper (cut into horse ears) and soaked ginger (cut into slices without ginger slices). Some are
. Some are 3 combinations of soaked red pepper, soaked ginger and pea tip , and there are 2 combinations of green and red pepper, etc.
B. Non-Sichuan-Yu flavor, some use three combinations of green pepper, red pepper and onion; some use the combination of millet spicy and garlic seedling leaves, etc.
3. Key points of practical operation:
(1). Cut the pork liver into even thin slices (about 2-2.5mm thickness); then pour in beer and mix with pork liver for a few times, let it stand for two or three minutes to remove the fishy smell. The beer will also increase freshness and tenderness.
Cut into even slices
Add beer to grab a few times (1)
Add beer to grab a few times (2)
(2). Rinse the pork liver slices with clean water, drain and control the water.
Rinse clean
(3). Marinated pork liver slices: Add appropriate amount of chicken essence, pepper, light soy sauce, dark soy sauce, oyster sauce (or sugar), and starch in order, mix well, then add an appropriate amount of cooking oil to keep the pork liver slices oil (it makes it easy to spread and not stick when stir-frying), and marinate for about 10 minutes.
marinated pork liver slices
(4). Sauce collection ingredients: Use appropriate amount of chicken essence, pepper, light soy sauce, dark soy sauce, oyster sauce (or sugar), starch, and add an appropriate amount of water to make a light concentration juice.
Note that I stir-fry Sichuan and Chongqing flavor without salt; stir-fry non-Sichuan and Chongqing flavor is handled according to the taste when the last time I put it on the pot.
(5). Cut the supplementary ingredients such as ginger slices, garlic slices, horse ear green onion slices and other ingredients and set aside.
soaked red pepper and soaked ginger
(6). Stir-fry in the pot.
A. There are two basic methods: the first is to fry the pork liver slices first, remove them, then stir-fry the auxiliary ingredients and supplementary ingredients again, and finally add the broken pork liver slices to stir-fry and collect the juice.
The second type is to stir-fry directly in the order of "mixing auxiliary ingredients → pork liver slices → supplementary ingredients → juice collection".
The first type is suitable for stir-frying pork liver in large pot dishes, or practical exercises for people with average cooking skills. The second type has certain requirements for practical cooking skills, and I mainly adopt the second method.
stir-frying process
B.Picking pepper pork liver stir-frying process:
Heat oil in the pot, pour garlic slices, soaked ginger slices, and soaked red peppers into the stir-frying, add a small amount of Pixian bean paste to stir-fry and stir-fry;
Pour in pork liver slices, pour in cooking wine and stir-fry quickly (the movement must be fast, the liver slices must be divergent and not sticking, this step is very important), fry until the pork liver has just changed color and breaks out or 90% of the raw (this is the key point), remove the pot and open heat;
Finally, pour in the prepared harvesting sauce, add the chopped green onion slices and (or) pea tips, put it on the stove and stir-fry quickly for two or three times, then put it in the pot and serve (90% of the broken liver slices have just reached the tender and cooked level after stir-frying).
Pork liver in the pot
Fried pork liver
4. Key points: Add beer to grab it for a few times and let it sit for two or three minutes, rinse it in clean water and drain it to control the water, marinate for about ten minutes, stir-fry quickly until it has just changed color or 90% of it has stopped growing. Add auxiliary ingredients and stir-fry for a few more times.
Sharing is a virtue. I hope you can eat every meal well and become a god happily.
