No matter how you make pork liver, don’t add salt and cooking wine to marinate. I will teach you a trick. It is smooth and tender and not fishy.
Eating pork liver is good for the body. Pork liver is rich in protein , vitamin A, iron and other essential nutrients in the human body. It has the effects of nourishing the liver, improving eyesight, nourishing blood, and strengthening the spleen. Especially for people who use the eyes frequently or anemia , it is recommended to eat pork liver 3 to 3 times a week, which has a good effect.
However, pig liver is a detoxifying organ after all, with a lot of toxins remaining and a fishy smell. So if you want to eat pig liver, you have to remove the poison and fishy smell, otherwise it will not be delicious no matter how you make it. We all know that before cooking pork liver, we need to marinate it first. Many people will add salt and cooking wine, but in fact the effect of removing fishy smell is very poor.
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Today I will share with you the tips for pickling pork liver, to ensure that the pork liver is tender and smooth and not fishy, and it tastes delicious no matter how you make it.
【 Stir-fried pork liver 】
Prepare pork liver, eggs, ginger, millet pepper, garlic cloves, green chili peppers, red peppers, salt, light soy sauce, aged vinegar, dark soy sauce, starch, cooking oil, sugar, starch.
1. Put the pork liver in clean water and rub it, remove it and drain the water, cut it into thin slices, then put it in clean water, and wash it with your hands. There is a lot of blood inside the pig liver, so it has a fishy smell. After sliced and washed, it can quickly remove blood, impurities, toxins, etc. Moreover, it is easier to cook when cut thinly, which can shorten the time for stir-frying and keep the taste tender and smooth.
2. After the water becomes clear, it’s enough. Put the pork liver into a bowl, pour some beer, and wash it with your hands. Beer has a faint malt aroma, which has the effect of removing fishy smell and increasing fragrance. After washing for 2 minutes, soaking for 10 minutes. The alcohol contained in it also has the effect of removing toxins.
3. After 10 minutes, wash the pork liver slices with clean water several times, drain the water, and put them in a bowl for later use. Insert an egg into the pork liver, add a spoonful of starch, and an appropriate amount of light soy sauce and dark soy sauce. Grab and mix evenly with your hands and wrap it with a layer of slurry, so that the taste will be smooth and tender.
4. Finally, add a spoonful of cooking oil, mix well with your hands, and marinate for 10 minutes. The pork liver is processed and it can remain smooth and tender when fryed in the pan and has no fishy smell.
5. Slice the garlic cloves, cut the ginger into shreds, wash the green and red peppers and cut them into circles, and cut them into circles of the millet peppers. Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, half spoon of salt, half spoon of sugar, and 1 spoon of starch to a small bowl, pour in an appropriate amount of water and stir well.
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6. Take the pot, pour in appropriate amount of oil, and heat it to 50% hot. Pour in the marinated pork liver slices, stir-fry quickly for half a minute, and after changing color, put it out and set aside. The pork liver should not be fried for too long. It will be released from the pot as soon as it changes color. The taste is the tenderest.
7. Leave the bottom oil in the pot, add ginger, garlic, millet pepper and stir-fry, pour in green and red pepper, stir-fry over high heat for 20 seconds, add the fried pork liver slices after the rawness is cut off, pour in the prepared sauce, continue stir-frying for 10 seconds, then turn off the heat and leave the pot.
[Summary of Tips]
1. When washing pig liver, be sure to slice it before washing, so that it can be clean. There are a lot of dirty things hidden inside the pig liver, and the whole thing is not clean at all. It must be cut before washing.
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2. Washing pig liver with beer is more effective than washing with water. It can remove fishy and enhance fragrance, wash away toxins and impurities, and make the pig liver cleaner.
3. After marinating pork liver, add eggs, starch, and cooking oil to lock in the water of the pork liver. Don’t stir-fry and keep it smooth and tender.
4. Fry pork liver over high heat. The pork liver loses less water and tastes more tender.
If you want to make pork liver soup, boil it in boiling water for a while after marinating, and then it will be released from the pot after changing color. The taste is also very tender and smooth. Friends who like to eat pork liver, try it. I think my article is good, please like, comment, forward, collect and follow me. See you next time.
