How to make sweet and sour pork liver, tips on making sweet and sour pork liver

For foodies, the same ingredient can be prepared in different ways, and sweet and sour pork liver is one of the many ways. So, how do you make sweet and sour pork liver?

How to cook sweet and sour pork liver:

1) Drain the soaked pork liver slices and marinate with salt, rice wine, dark soy sauce, pepper, cornstarch, etc. for about 10 minutes. The pork liver is very tender and should not be marinated for a long time.

Pick and clean the cabbage stalks or onions and other vegetables, cut them into slices about the same size as the pork liver; then cut some shredded ginger and green onions; wash three whole dried red peppers to remove any dust.

Also prepare the sweet and sour sauce. The ratio of sugar to vinegar is up to you. You can taste it while mixing. I usually use 2 parts sugar to 3 parts vinegar, and then add cornstarch to mix well.

2) Heat oil in a non-stick pan, sauté shredded ginger, shredded green onion and dried red chili peppers, add pork liver slices and stir-fry until cooked through, add rice wine, and when the wine aroma comes out, add vegetables and stir-fry together, add a little salt, and finally drizzle with sweet and sour sauce, stir-fry evenly, serve on a plate, and eat while hot.

Tips for making sweet and sour pork liver:

1) Although pork liver is nutritious, it is not advisable to eat too much because the cholesterol content in animal organs is high. My family usually eats it once every 10 days.

2) Stir-frying whole dried red chilies does not have much spicy taste, but it can remove the fishy smell and add fragrance.

3) Finally, add a small amount of salt, because the local rice wine and vinegar are salty.