How to remove the fishy smell of pork liver? Here is a trick to help you solve it

In traditional Chinese medicine theory, if you ask which food has the strongest blood-tonifying effect, I believe few people would think of pig liver, because in most people's impression, red dates have the strongest blood-tonifying effect. In fact, pig liver and red dates are comparable, so it is recommended that patients with anemia can eat pig liver to replenish blood. So, how to remove the fishy smell of pig liver?

Don't cut the liver too thin.

It is better to cut the pork liver into 2-3 mm thick. The fried pork liver will be elastic. If it is cut too thin, it will become hard when heated.

The liver must be soaked and rinsed repeatedly

Because there is a lot of blood and mucus in pig liver, only after thorough soaking and rinsing can the blood and mucus between the layers be removed. In this way, it will be crispy, tender and refreshing after frying.

Pork liver needs to be marinated in advance

The functions of pickled pork liver: 1. Remove fishy smell (cooking wine, vinegar, green onion, ginger slices); 2. Enhance flavor (salt, light soy sauce, sugar, MSG); 3. Make the taste smooth and tender (dry starch batter); 4. Reduce the time for seasoning and stir-frying in the pot (this is very critical).

The amount of oil is slightly more than usual when cooking.

If you don't put enough oil in the marinated pork liver, it will easily get burnt.

Fire all the way

The best way to keep ingredients fresh is to shorten the cooking time. High temperature will "seal" the umami flavor and moisture in the meat in the shortest time, which is the same principle as steaming fish.