Health benefits
Pork liver: protect liver, enhance immunity, delay aging
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Pork liver ( 300g ) | Soak red peppers ( 10 pcs ) |
Pickled radish ( appropriate amount ) | Green garlic ( 2 roots ) |
Pickled ginger ( 1 piece ) | Garlic ( 4 cloves ) |
Dry starch ( 1 tablespoon ) | Peanut oil ( 5 tablespoons ) |
| White pepper. ( 1 teaspoon ) | balsamic vinegar ( 1/3 tablespoon ) |
Dark soy sauce ( 1 tablespoon ) | Yellow wine ( 1 tablespoon ) | Salt (appropriate amount) |
How to stir-fry pork liver
1. Remove the fascia from the pork liver, cut it in half and cut into 5 mm thick slices.
2. Soak the radish and cut into thin slices, soak the ginger and garlic into slices.Cut the green garlic and pickled red pepper into diagonal sections.
3. Add white pepper, dark soy sauce and rice wine to the pork liver, mix well and add dry Mix the starch well.
4. Heat the wok, add peanut oil and stir-fry the pork liver quickly, over medium-low heat.Fry until cooked and removed, leaving oil in the pot.
5. Sauté the pickled peppers, ginger and garlic, then add the pickled radish and stir-fry until fragrant.
6. Add pork liver and green garlic, stir-fry evenly over high heat, and season with salt.
7. Pour in the balsamic vinegar from the side of the pot, stir quickly and turn off the heat.
Tips
1 Pork liver has a fishy smell.When marinating, add white pepper, rice wine, and some dark soy sauce to give it a base flavor.Then add starch to form a film on the surface of the pork liver that can keep it crisp and tender.2.To stir-fry pork liver, you need to heat the pan with cold oil.Do not fry for a long time.Dish out the pork liver as soon as the shape and color change.3.The sour and spicy flavors can suppress the fishy smell very well.
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