To make onion pork liver, master this trick to make it more delicious!

According to experts, pork liver contains a lot of iron and phosphorus, which can help the body produce blood. Therefore, for people who need blood supplements, pork liver is undoubtedly the best food. In addition, children can also eat some pork liver in moderation, which can promote the development of both body and intelligence. How to make onion pork liver?

Material

Pork liver, onions

practice

1. Rinse the liver repeatedly under the tap until there is no blood, then soak it in clean water for half an hour, take it out and cut it into slices of about 0.5 cm. Rinse it repeatedly with water until there is no blood.

2. Bring a pot of water to a boil, turn off the heat. Put the chopped pork liver into the water, scoop it out immediately with a colander, rinse it with cold water, drain and set aside.

3. Wash and peel the onions, and cut into thick strips. Prepare a small bowl, put a small spoonful of starch, and add water to mix into water starch.

4. Heat up a pan, add oil, stir-fry onion shreds until soft, add pork liver and stir-fry for a while, add a little cooking wine, dark soy sauce, salt, sugar, chicken essence and stir-fry quickly, then add water starch and mix well, drizzle with a little sesame oil and serve.

Tips for cooking fried pork liver with onions:

1. The liver is the largest poison transfer station and detoxification organ in the body, so don't rush to cook the fresh liver you bought. Rinse the liver under the tap for 10 minutes, and then soak it in water for 30 minutes. It is best to treat anemia with spinach. Pork liver should be cut and cooked immediately. If fresh pork liver is left for a long time after being cut, bile will flow out, which not only loses nutrients, but also many particles will condense on the pork liver after frying, affecting the appearance and quality. Therefore, after slicing the pork liver, you should quickly mix it with seasoning and wet starch, and put it in the pan as soon as possible.

2. To fry the pork liver tenderly, one thing is not to cut it too thin. If it is too thin, it will be overcooked very easily. There is another method I often use: boil a pot of water, turn off the heat, quickly put the soaked and sliced ​​pork liver into the water, pick it up immediately, rinse and drain it, and then fry it. The pork liver processed in this way will be very tender when fried. You can also try this method.