What is the best way to fry pork liver? These two methods are delicious and nutritious

Pork liver is very common in our lives, and various delicacies made with pork liver have also won high praise in life. So, what is the best fried pork liver?

Sautéed Pork Liver

Ingredients: pork liver, wild rice stem, green pepper, onion, ginger, garlic, cooking wine, soy sauce, sweet noodle sauce, sugar, and water starch.

Method: 1. Wash the pork liver with water and soak it in salt water for more than 60 minutes; 2. Rinse the soaked pork liver and cut it into slices, add cooking wine, soy sauce and dry starch, mix and let it stand for 15 minutes; 3. Wash and slice the wild rice stem and green pepper, and mince the scallion, ginger and garlic; 4. Heat oil in a hot pan, stir-fry the pork liver over high heat until the oil is hot, and set aside after the liver changes color and becomes firm; 5. Heat another pan with oil and stir-fry the wild rice stem until soft, then add the green pepper slices and stir-fry for a while and set aside; 6. Heat another pan with oil and stir-fry the scallion, ginger and garlic until fragrant, add the sweet noodle sauce and stir-fry, add sugar and a small amount of water; 7. Pour in the stir-fried wild rice stem, green pepper and pork liver, stir well and thicken with water starch.

Liver Tips

Ingredients: 250g pork liver, 1 carrot, 1 green pepper, 3 dried black fungus, 6 slices of ginger, 3 scallions, 3 dried chilies, 30ml soy sauce, 5g salt, 5g sugar, 30ml cooking wine, 20ml water starch.

Method: 1. Wash the pork liver and cut it into thin slices, add 15ml cooking wine, water starch, 2 grams of salt and mix well, then pour in 15ml cooking oil and mix well and marinate for 30 minutes. Cut carrots and green peppers into slices respectively, soak the fungus in warm water, wash off the sand and tear into small pieces for later use; 2. Heat the wok over high heat, then add cooking oil, put in the pork liver and quickly stir-fry, and remove the pork liver immediately after seeing the liver change color; 3. Add oil to another pot and heat it to 30% hot, add dried chili peppers and fry until fragrant, then add green onions, ginger, fungus and carrots and stir-fry until fragrant; 4. Add the previously fried liver tips, pour in soy sauce and cooking wine, add salt and sugar and stir-fry until colored; 5. Finally, add green pepper slices before serving, stir-fry evenly and serve immediately.