Fried pork liver with onion
By AlexisHessel
Pig liver is very good for people with anemia, people who often work in front of computers and tend to have dry and tired eyes.
Recipe Recommendations
- pig liver 300 grams
- onion one
- green pepper one
- water fungus sanduo
- ginger half a tablespoon
- ginger slices two pieces
- salt two teaspoons
- sugar half a teaspoon
- soy sauce a tablespoon
- cooking wine a tablespoon
- spiced powder a teaspoon
- chicken essence a teaspoon
- sesame oil a teaspoon
Steps for Fried pork liver with onion
1
Soak the liver in salt water for ten minutes, rinse it under the faucet, and soak for half an hour to remove blood stains.
2
Cut thin slices and cook for 1 minute in boiling water with ginger slices and cooking wine. Remove and wash. (Wash it several times to ensure that the dishes are refreshing)
3
Cut onions and green peppers evenly and quickly, cut carrots into oblique diamond shapes, and tear fungus into small pieces.
4
Use 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of light soy sauce (the steamed fish soy sauce I use) 1 teaspoon of five-spice powder, and 1 teaspoon of cooking oil to pickle the liver for ten minutes.
5
1 tablespoon of cooking oil, add ginger and garlic, carrots, red pepper (I didn't cut it, just decorate it, cut it if you want spicy food), pig liver, stir-fry in hot oil and high heat for one minute and serve.
6
1 tablespoon of oil, stir-fry onions, green peppers, fungus, add 1 teaspoon of salt, and 1 teaspoon of chicken essence.
7
Change the color of onions, pour in the pork liver, stir fry well.
8
Simmer slightly until the sauce of the pickled liver is absorbed by the onion fungus.
9
Don't take out the pork liver, just fry the onions. Steps 5 and 6, just add them together.Fried pork liver with onion Make Tips
You shouldn't just insist on the pork liver being soft and tender. The texture is very good when stir-fried this way. Although it isn't that kind of tenderness from being undercooked, it is delicious. I'd rather eat it fully cooked than half-raw