Is fried pork liver delicious? Tips for deep-frying pork liver

I believe many people have eaten pork liver, but few have eaten fried pork liver, right? Although pork liver seems to be a very special food, it can be fried directly in a pan like other foods. Today, I will teach you how to dry-fry pork liver. It is very simple!

Ingredients

Pork liver 700g

Accessories

Flour, starch, salt, green onion, seafood soy sauce

Steps for making deep-fried pork liver

1. Wash the fresh pork liver and cut it into slices. If you don’t like the smell of blood, you can use cold water to wash the blood clean, drain and set aside.

2. Add starch flour in a ratio of 1:1, green onions, a little salt, and appropriate amount of seafood soy sauce and MSG to adjust the base flavor.

3. Add a small amount of water to make a suitable paste and marinate for 10 minutes.

4. Heat oil in wok until 80% hot.

5. Put the pork liver into the pot one by one, fry until cooked and remove. When the oil temperature rises again, fry again.

6. Drain the oil and place on a plate. Add pepper and salt and serve.

Tips

① The batter should be appropriately thick. If it is too thin, it will not stick to the food and the liver will easily get mushy.

② Cut the chopped green onions in the paste as large as possible and pick them out before frying, otherwise the green onions will taste bitter after frying.

③ Just a little bit of salt is enough in the batter. If it’s too salty, you won’t be able to taste the sweet flavor of the pig liver.