Pig liver in black pepper tomato sauce
Everyone knows that pork liver will not taste good if it is not cooked tender. But everyone must have eaten it outside and took a bite to see the tender liver with blood on it, right? It is best not to eat uncooked pork liver. Uncooked pork liver has certain toxicity, but it seems to age easily when cooked. In fact, it's not difficult to make the pork liver tender and completely ripe ~
Recipe Recommendations
- pig liver appropriate amount
- tomato appropriate amount
- onion appropriate amount
- ginger appropriate amount
- starch appropriate amount
- oil appropriate amount
- white vinegar appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- honey appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- sweet and sour
- fried
- ten minutes
- senior
Steps for Pig liver in black pepper tomato sauce
1
Soak the bought liver in clear water with a tablespoon of white vinegar for two hours to fully soak out the blood.
2
Wash and slice green peppers and onions, wash tomatoes and cut into appropriate size pieces, and shred ginger.
3
Cut the soaked pork liver into the size shown in the picture, about the thickness of your thumb.
4
Add appropriate amount of black pepper powder, cooking wine, salt, and starch to the chopped liver and mix well.
5
Add a spoonful of honey to the mixed liver, and mix well until the surface of the liver is fully wrapped in honey.
6
Two tablespoons of ketchup, one tablespoon of cooking wine, one tablespoon of light soy sauce, two small tablespoons of sugar and one small tablespoons of white vinegar, a little salt and a proper amount of black pepper powder, and mix with starch into juice and set aside.
7
Put appropriate amount of oil into the pan, wait until the oil is hot, add pork liver and shredded ginger.
8
Fry the pork liver until the surface of the liver turns white over low heat, and serve for later use.
9
There is no need to put oil in the pan. Use the base oil, add in the cut tomatoes and stir fry until the tomatoes come out.
10
Add the chopped onions, green peppers and pork liver, stir well, low heat, cover the lid and simmer for about one minute, and the specific time is adjusted according to the size of the pork liver.
11
Open the pan and add the pre-mixed sauce.
12
Stir fry for a while until the soup thickens.