How to cook pork liver and celery: these three methods must be learned

Method 1

Ingredients: 350g celery

Supplementary ingredients: 75g pork liver

Seasoning: 10g cooking wine, 5g soy sauce, 4g salt, 2g MSG, 10g green onion, 10g ginger, 15g star anise, 1g pepper powder, 10g starch (pea), 60g peanut oil, 10g sesame oil, as needed

Production process

1. Remove the roots and leaves of the tender celery, cut them diagonally into 3 cm long segments, blanch them in boiling water, remove them, cool them, and drain the water.

2. Wash the pork liver and cut it into willow leaf slices. Add 1 gram of refined salt and 10 grams of wet starch (5 grams of starch plus water) to mix well. Put it into 40% hot oil and stir until tender. Pour the oil into a sliding spoon.

3. Leave 25 grams of oil in the pot, heat it up, add scallions, ginger and garlic, add cooking wine, add celery and salt and stir-fry briefly, then add pork liver and pepper powder and stir-fry evenly, add MSG, drizzle with sesame oil, remove from the pot and serve.

Method 2

Main ingredient: pork liver (appropriate amount).

Side dishes: carrot (appropriate amount), celery (appropriate amount), green onion (appropriate amount), ginger (appropriate amount).

practice:

1. Wash the pig liver several times and slice it (rinse off as much blood as possible), put it in a basin and soak it in cold water for about 30 minutes. Drain the water after taking it out, add starch and salt and mix it with your hands.

2. Cut celery and carrot into strips and prepare green onion and ginger. Prepare the fish sauce in advance and set aside.

3. Pour water into the pot and bring it to a boil. Add a little cooking oil and blanch the celery segments. Take them out immediately after they change color.

4. After blanching the carrots, take them out and put them into a bowl.

5. Heat cold oil in a pan. When the oil is 70% hot, add the pork liver. Stir-fry until it changes color, then remove from the pan and place on a plate.

6. Leave some oil in the original pan or add a little cooking oil, heat it up and add scallions and ginger slices.

7. When the aroma comes out, add carrots and stir-fry evenly. Add pork liver and stir-fry.

8. Pour in the prepared fish sauce and stir-fry. Pour in the celery segments and stir-fry evenly before serving.

Efficacy: Celery is rich in folic acid, and pork liver is high in iron. This dish is most suitable for women with anemia or folic acid deficiency.

Method 3

Ingredients: 300 grams of celery, 300 grams of pork liver, appropriate amounts of light soy sauce, wine, cornstarch, sugar, ginger juice, peanut oil, salt and pepper.

Production:

1. Wash the pork liver, cut it into 3 cm thick pieces, blanch it in boiling water, add appropriate amount of light soy sauce, wine, cornstarch, sugar, ginger juice and other marinade ingredients, and marinate it.

2. Wash the celery, cut it into 5-6 cm long segments, blanch it in boiling water, then take it out and drain the water.

3. Heat the pan, add oil and heat over high heat, stir-fry the pork liver, then add the celery and continue stir-frying. Add salt, pepper and ginger juice and stir-fry until well combined.

Features: Pork liver and celery are fresh, tender, crispy and fragrant. Because they are stir-fried over high heat, the green color of the celery is fresh and beautiful.