Steamed pork liver recipe, two common ways to eat pork liver

In daily life, people have many ways to choose from when it comes to cooking pork liver, and steaming pork liver is the most common one. So, how do you steam pork liver?

Steamed pork liver method:

Recipe flavor: Original flavor

Production process: Steamed

1. Prepare the ingredients: 150 grams of pork liver

Seasoning: 2g soy sauce, 10g sugar, appropriate amount

2. Production Method

1. Wash the whole piece of pork liver, drain the water, put it in a steaming bowl, pour in premium soy sauce to just cover the pork liver, add 10 grams of sugar for seasoning.

2. After the water in the steamer boils, put in the pork liver and steam over low heat for about 50 minutes.

3. Slice the steamed liver before eating.

How to eat pork liver:

1. Liver tip

Ingredients: fresh pork liver, carrots, onions, chopped onions, chopped garlic, salad oil, refined salt, MSG, wet starch, soy sauce, sugar, cooking wine, sesame oil.

Preparation method: Wash the pig liver, cut it into willow-leaf-shaped slices, put it in a bowl, add refined salt, monosodium glutamate, cooking wine, wet starch, etc., mix well to make a batter; cut carrots and scallions into diamond-shaped slices; add soy sauce, refined salt, cooking wine, sugar, monosodium glutamate, wet starch, etc. in a bowl and make a sauce. Set aside. Put the wok on the fire, add salad oil and heat it until it is 40% cooked, add the battered liver slices, spread them until cooked, pour them into a colander to drain the oil. Leave some oil in the pot, add chopped scallions, ginger, and garlic, stir-fry them, then add carrots and scallions and stir-fry them, then add the sliced ​​liver slices, cook the sauce, stir-fry evenly, drizzle with a little sesame oil, remove from the pot and serve.

2. 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.