How to make pork liver tender? Master 6 techniques to make pork liver tender and tender

Pork liver is a kind of blood tonic food. In Guangdong, local people also regard pork liver as a lucky thing that can bring good luck to people. Pork liver has also become an indispensable delicious dish on people's tables. Many people find that pork liver is very hard when they stir-fry it. Today, I will teach you six tips to ensure that the pork liver is tender and tender.

1. Don’t cut the liver too thin

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

2. The pig 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.

3. 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).

4. Use slightly more oil than usual when cooking

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

5. Fire throughout the process

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.

6. Quick Stir-fry

How fast is it? Count down 5 seconds before taking it out of the pan, stir-fry the side dishes, and return it to the pan for another 5 seconds. It is guaranteed to be as tender as a teenage girl!