Stewed pork liver with colorful peppers

Recipe Recommendations

• pig liver appropriate amount
• pepper one
• red pepper one
• fungus appropriate amount
• Pi County Douban appropriate amount
• pickled pepper appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• pepper appropriate amount
• cooking wine appropriate amount
• cornflour appropriate amount
• soy sauce appropriate amount

• slightly spicy
• fried
• ten minutes
• simple

Steps for Stewed pork liver with colorful peppers

1

Soak the pig liver in salt water for 1-2 hours, remove the poison and poison juice scattered in the liver blood sinus, clean and cut into thin slices. Add cooking wine, salt, flour, and soy sauce, mix and marinate for 10 minutes.

2

Put oil in a frying pan, add a little bean paste and stir fry until fragrant, then add green pepper, red pepper, and fungus to stir fry until fragrant, then remove from the pan for later use.

3

Put more oil in the frying pan. After cooking, add ginger, garlic, and pepper to stir-fry until fragrant. Add the pork liver to stir-fry for 1 minute. Then turn to low heat and place the pork liver to one side of the pan. Tilt the pan to allow the oil to flow to the other side of the pan. Then add bean paste, pickled peppers, and pepper to stir-fry until fragrant. Stir fry pork liver for a few seconds.

4

Turn to high heat, mix the pork liver with the stir-fried bean paste, stir fry for a few seconds, add in the stir-fried colored peppers and stir fry for 1 minute.

Stewed pork liver with colorful peppers Make Tips

Recipe Categories

• hot dishes