How to make hot and sour pork liver, things to note when eating hot and sour pork liver

Hot and sour pork liver is a favorite food in life, especially in the hot summer, it is a good appetizer for people who don't like to eat. So, how to make hot and sour pork liver?

How to cook spicy and sour pork liver:

Ingredients: 250g pork liver, 50g water-soaked black fungus, 1 cucumber, green onion, ginger, garlic, pickled red pepper, Sichuan pepper, Pixian bean paste, cooking wine, water starch, salt, MSG, etc.

practice:

1. Cut the pork liver into thin slices, add cooking wine and salt to taste, and coat with water starch for later use;

2. Slice the cucumber, ginger and garlic, wash and tear the black fungus into small pieces, cut the pickled red pepper into horse ear shapes, and chop the green onion for later use;

3. Heat the pan over high heat, add oil, and when it is 70% hot, pour in the pork liver and stir-fry quickly;

4. After the pork liver is stir-fried, quickly add the fermented black beans, pickled red peppers, ginger slices, garlic slices, and scallions and stir-fry together;

5. After the aroma comes out, pour in the fungus and cucumber slices and stir-fry quickly;

6. Add MSG and green onions, stir-fry for a few seconds and serve.

Things to note when eating spicy and sour pork liver:

Pig liver tastes sweet and bitter, is warm in nature, and enters the liver meridian. It has the effects of nourishing the liver, improving eyesight, and nourishing blood. It is used for symptoms such as blood deficiency, chlorosis, night blindness, red eyes, edema, and beriberi.

1. Suitable for people with weak qi and blood, anemia, those who often work in front of computers, and those who like to drink;

2. People with high blood pressure, coronary heart disease, obesity and high blood lipids should not eat pig liver because the cholesterol content in the liver is high. Pig liver that is diseased, discolored or has nodules should not be eaten.

Although pork liver is rich in nutritional value, we should also pay attention to some dietary taboos of pork liver: pork liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybeans, tofu, quail meat, and pheasant; it should not be eaten with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame, and hawthorn; animal liver should not be eaten with vitamin C, anticoagulants, levodopa, pargyline, and phenelzine.