The nutrient content of garlic sprouts is higher than that of garlic cloves, especially with up to 86mg of Vitamin C and over 1.2g of crude fiber per 100g. The trace element selenium in garlic sprouts can combat aging and protect the structure and function of cell membranes, making it a natural health food with antibacterial, anti-cancer, blood lipid-lowering, and anti-aging properties.
The allicin in garlic sprouts has antibacterial and preservative effects. Regular consumption can reduce bacterial infections in the body, making it very suitable for spring consumption to keep bacteria and viruses away from the body. Pork liver is a seasonal and nourishing ingredient for liver health in the spring and can be eaten in moderation.
This dish is suitable for spring, as it kills bacteria, reduces inflammation, and nourishes the liver, making it especially suitable for the elderly.
Main ingredients: 250g garlic sprouts, 200g pork liver
Ingredients: Oil as needed, Salt as needed, Scallions and ginger as needed, 30ml light soy sauce, 2g sugar, Pepper as needed, 5ml white wine, 5g starch, Sesame oil as needed
Instructions:
1. Wash and drain the garlic sprouts.
2. Slice the pork liver and mix with 15ml soy sauce, 1g sugar, an appropriate amount of pepper, and 5g of starch. Toss to coat evenly and let marinate for a while.
3. Cut the garlic sprouts into sections and set aside.
4. Heat oil in a wok and sauté the scallions and ginger until fragrant.
5. Add the pork liver and stir-fry.
6. Drizzle with white wine to release its aroma.
7. Stir-fry the pork liver until it changes color and firms up, then remove from the wok and set aside.
8. Then, add the garlic sprouts to the wok and stir-fry.
9. Add the light soy sauce.
10. Add sugar and salt.
11. Return the pork liver to the wok and stir-fry together.
12. Drizzle with sesame oil.
13. Stir-fry everything until well combined, then turn off the heat.