Fried pork liver with a little extra, the taste is absolutely delicious!

Although the problems of "clenbuterol" have occurred frequently in recent years, causing people to express great disgust towards foods such as pork and pork liver, it has to be said that pork liver is still a very good ingredient. It is recommended that you keep your eyes open when buying it, and choose carefully, and be sure to choose the freshest pork liver. Here is how to make pan-fried pork liver, add some green onions for a better taste!

raw material:

150 grams of pork liver, 50 grams of red bell pepper, 50 grams of onion, minced ginger, minced garlic, 1 tablespoon of fresh soy sauce, 1 tablespoon of dark soy sauce, sweet potato powder, pepper, five-spice powder, 3 tablespoons of white wine or rice wine.

practice:

1. Cut the pork liver into slices of about 5mm in thickness, soak in clean water and white vinegar for 30 minutes, then rinse thoroughly;

2. Add the following ingredients to the pork liver: minced garlic, minced ginger, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, white wine, pepper, 1/2 spoon of sugar, five-spice powder, and marinate for 15 minutes.

3. Pour two spoons of sweet potato starch and stir evenly with chopsticks. Make sure each piece of pork liver is coated with sweet potato starch paste.

4. Add oil to the pan. When the oil is 70% hot, put the pork liver in slices one by one. Fry over low heat for about two minutes, then turn the pork liver over and continue frying until both sides are browned. (The time depends on the thickness of the pork liver. Sprinkle with scallions and serve.)

5. Use the remaining oil in the pan to stir-fry onion and red pepper shreds until fragrant. You can use it as a side dish to add flavor.