Although I don't dare to eat internal organs anymore, pig liver is very good for replenishing blood, so I still buy it occasionally.
Stir fry with mushrooms, black fungus and bell peppers, and you can eat most of the pot even with a kiss.
Fried pork liver with mushrooms and green peppers
By SelinaOrn
Recipe Recommendations
- pig liver 250 grams
- mushroom of 10
- black fungus 10 flowers
- bell pepper one
- ginger appropriate amount
- olive oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Fried pork liver with mushrooms and green peppers
1
Bought is the meal doctor's grass pig liver, oneself feel at ease some.
2
Rinse the liver and slice it into slices, add soy sauce, soy sauce, shredded ginger, mixed wine, and marinate for half an hour.
3
After soaking the black fungus, wash it and blanch it.
4
Rinse mushrooms and bell peppers and slice them.
5
Heat the pan and add a little olive oil. When the oil is hot, add mushrooms and bell peppers, and stir fry.
6
Pour in the blanched black fungus and stir fry.
7
Put it out for later use.
8
Pour a little olive oil into the pan, wait until the oil is hot, add shredded ginger, and stir-fry until fragrant.
9
Pour in the marinated pork liver and stir quickly until color changes.
10
Pour in the mushrooms, bell peppers and black fungus, stir fry, and place in a basin.