How to cook pork liver, it tastes better this way

Pig liver has a good effect on nourishing the liver and improving eyesight. Therefore, people often buy pig liver for consumption. So, what are the methods of cooking pig liver?

1. Two kinds of explosions

raw material:

Chicken breast, pork liver, cucumber slices, carrot slices, soaked black fungus, soy sauce, vinegar, cooking wine, green onion, ginger, garlic, salt, MSG, egg liquid (beaten eggs), water starch, sesame oil.

Production process:

(1) Slice chicken breast and pork liver and coat them with starch and egg mixture.

(2) Place soy sauce, vinegar, cooking wine, salt, MSG, green onions, ginger, garlic and water starch in a bowl and mix into a sauce.

(3) Heat the oil in a pan until it is 60% hot, add the pork liver and chicken breast, break them up (to prevent the pork liver and paste from sticking together), do not overcook, just until they change color slightly, and serve. Leave some oil in the pan, add the pork liver, chicken breast, cucumber slices, carrot slices, and black fungus, stir-fry evenly, pour in the sauce prepared earlier, stir-fry over high heat (German electric stoves do not have this effect), and drizzle with sesame oil before serving.

Note: The final stir-fry is very important. If the electric stove at home is slow, turn it to the highest setting first, and then let the oil in the pot burn for a while. I always read the newspaper and wait until the oil starts to smoke, haha, because the conditions are relatively simple. There are two kinds of stir-fry in China, usually pork loin and pork intestines, but I don't know how to handle the former, and I can't buy the latter, so I have to use chicken breast instead.

2. Spicy pork liver

raw material:

Pork liver, fried peanuts, mixed oil, pepper, dried chili, salt, cooking wine, MSG, soy sauce, wet starch, green onion, ginger, garlic, sugar, broth (I use chicken broth), and a little vinegar.

Production process:

(1) Slice the liver, green onion, and ginger, cut the dried chili into sections, and cut the green onion into sections. Mix the liver with salt and cooking wine, slurry it with wet starch, and then add some oil.

(2) Mix cooking wine, wet starch, green onion, ginger, garlic, sugar, soy sauce, MSG and soup into a sauce.

(3) Heat the oil. Add the chili peppers and Sichuan peppercorns and fry until they turn black and purple. Then add the pork liver slices. When the liver is cooked through, add two spoons of chicken soup. After the soup boils, stir-fry for a while. Add a little vinegar and fried peanuts.

3. Tremella and Pork Liver Soup

Recipe: 10g Tremella, 50g pork liver, 50g pakchoi, 3g ginger, 3g green onion, 3g salt, 5g soy sauce, 15g cornstarch, 1 egg, 20g vegetable oil

Production:

1. Soak the Tremella fuciformis in warm water, remove the stem and tear it into petals. Wash and slice the pork liver. Wash the Chinese cabbage and cut it into 5 cm long segments. Slice the ginger and cut the green onion.

2. Put the pork liver in a bowl, add cornstarch, salt and soy sauce; beat in the eggs and mix well to make a batter, set aside.

3. Heat the wok over high heat, add vegetable oil, and when it is 60% cooked, add ginger and scallions and sauté until fragrant. Pour in 300 ml of water, bring to a boil, add white fungus and pork liver, and cook for 10 minutes.

Efficacy: Nourishes the liver and improves eyesight, moisturizes the lungs and nourishes yin.