Hot pork liver
Pig liver is a good way to replenish blood under name. Pig liver is rich in iron and phosphorus. It is an indispensable raw material for blood production. Pig liver is rich in protein, lecithin and trace elements, which is conducive to children's intellectual and physical development. Pig liver is rich in vitamin A. Eating pig liver often can gradually eliminate ophthalmic disorders. Pig liver also contains a variety of anti-cancer substances, such as vitamin c, selenium, etc., and the liver also has strong anti-cancer ability and anti-fatigue special substances.
Recipe Recommendations
- pig liver 200g
- green pepper 50g
- carrots 100g
- Pi County Douban 20g
- onion 10g
- Jiang 5g
- vinegar 3ml
- beautiful fresh 10ml
- white granulated sugar 5g
- spiced powder 3g
- starch 5g
- liquor 5ml
- peanut oil 20ml
- medium spice
- explosion
- ten minutes
- senior
Steps for Hot pork liver
1
Soak pork liver in clear water for 40 minutes.
2
Slice the soaked liver into thin slices.
3
Add water to the pan, bring to a boil, add slices of pork liver and blanch for 10 seconds.
4
Add starch, five-spice powder, delicious, grab well and marinate for 5 minutes.
5
Remove seeds and wash the peppers and slice them.
6
Wash the carrots and cut them into diamond-shaped slices.
7
Heat the pan with oil, add half of the chopped green onion and ginger, and saute the Pi County watercress until fragrant.
8
Add green peppers and carrots and stir-fry until tender.
9
Add pork liver, remaining onion and ginger, vinegar, white wine, white sugar, and delicious.
10
Stir well and stir for 30 seconds, turn off the heat and serve.Hot pork liver Make Tips
The pork liver must be soaked for at least 30 minutes before frying so that the pork liver can expel toxins. The liver must be stir-fried before eating it.