Health benefits
Pork liver: protect liver, enhance immunity, delay aging
Carrot: enhance immunity, protect eyesight, anti-cancer and prevent Cancer
White sugar: low protein
Food ingredients
Pork liver ( half a catty ) | Green bamboo shoots ( half root ) |
Carrot ( Half Root ) | Onions ( a little ) |
Ginger ( a little ) | Garlic ( one head ) |
Cooking wine ( a little ) | |
Vinegar ( a little ) | Pickled pepper sauce ( 1 spoon ) |
Salt ( a little ) | Egg white ( 1 piece ) |
How to fry pork liver
1.Fresh pork liver cut into willow leaves
2.Grab the pork liver with a little vinegar, soak it in cold water for half an hour, take it out and dry it.
3. Prepare to slice the green bamboo shoots, carrots, and chop the onions, ginger, and garlic.
4.Put the dried pork liver into a basin, add salt, cooking wine, and sugar.Marinate with salt, starch and egg white
5.Marinated pork liver
6.Put oil in the pot until it is 70 to 80% hot.Add the pork liver and slide it in.
7.Slide the pork liver
8.After smoothing, pour into the plate
9.Put oil in another pan.When the oil is hot, add chopped onion, ginger and garlic.Do not add all the garlic and leave half of it.Stir-fry until fragrant.
10. Add the smooth pork liver, green bamboo shoots and carrot slices, and season Stir-fry for a few times, add the remaining garlic and stir-fry again
11. Remove from pan and plate Decorate and serve
Tips
You can blanch the green bamboo shoots in water in advance, and blanch the carrots in a little oil.A little vinegar can be used to remove the fishy smell and improve the aroma when serving.Pork liver must not be tenderized until it is tender, so that it can be completely sterilized.
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