Stir-fried pork liver - stir-fried pork liver with chili pepper - Hunan cuisine with rice

Cooking Instructions

1. A piece of fresh pork liver, bought black soil pork liver, a piece and a half catty, cut into thin slices.
   (If the knife is not good, you can freeze it for an hour before cutting)
   side dishes: cut the green pepper into small pieces, garlic, green onions, and ginger into small pieces.

   

2. Cleaning pork liver: first add starch and cooking wine (liquor) to knead to remove the fishy smell.
   If you are trying to get pregnant or you can't get drunk, you can skip the wine and add a little white vinegar instead.

   

3. Rinse, drain, add starch and rub again.
   Rinse well and drain moisture.
   In this way, the fishy smell of pork liver is mostly removed.

   

4. Soak in water for 10 minutes, soak in blood water, and control the moisture.

   

5. Method 1: Stir-fry directly after marinating.
   Marinade: 1 spoonful of light soy sauce, 1/2 spoon of dark soy sauce to color, a pinch of pepper, shredded ginger to remove the fish. Stir to combine.
   Add a scoop of starch to lock in moisture and stir well.
   Add a spoonful of peanut oil, stir-fry easily in the pan, stir well.
   Marinate for 10 minutes.
   A scoop of 10 grams of ordinary white porcelain spoon at home.

   

6. Stir-fry in a large iron pot:
   over high heat, add more oil, add garlic, shallots and ginger at a temperature of 70%, stir-fry until fragrant, and fry for one minute.
   Add the marinated pork liver, stir-fry quickly, and lock in the moisture inside the pork liver at high oil temperature.

   

7. There is moisture in the stir-fry process, and the water is fried dry on the maximum heat.
   
   Stir-fry for 2 minutes and fry the water dry.

   

8. Add the green peppers, stir-fry for another 1 minute, remove from the pan.
   The stir-fried pork liver is ✅
   tender and crispy, and it is super rice.

   

9. Method 2: Blanch and stir-fry.
   After cleaning the pork liver using the above method, blanch it. Remove the water to control drying.
   
   Mix the sauce: 1 scoop light soy sauce, 1/2 scoop dark soy sauce, a pinch of pepper.
   
   Stir-fry in a large iron pot:
   over high heat, add more oil, add garlic, shallots and ginger at a temperature of 70%, stir-fry until fragrant, and fry for one minute.
   Add the blanched pork liver, stir-fry quickly, and lock in the moisture inside the pork liver at high oil temperature.
   Stir-fry for 2 minutes, add the sauce, add the green peppers, and stir-fry for 1 minute.

   

10. Stir-fried pork liver is ✅
    smooth and firmer.