The pork liver fried in this way will make you unable to stop eating it.

Pig's liver is a good blood tonic. It has the effects of nourishing the liver and improving eyesight, and nourishing the blood. It is suitable for people with weak qi and blood, sallow complexion, and zinc deficiency anemia. Although pig's liver has many benefits, it should not be consumed in excess. So how can you fry a delicious plate of pig's liver?

1. Don’t cut the liver too thin

It is better to cut the pork liver into 2-3 mm thick so that the fried pork liver will be elastic. If it is cut too thin, it will easily become hard when heated.

2. The pig liver must be soaked and rinsed repeatedly

Because there is a lot of blood and mucus in pig liver, only after thorough soaking and rinsing can the blood and mucus between the layers be removed. In this way, it will be crispy, tender and refreshing after frying.

3. Pork liver needs to be marinated in advance

The functions of pickled pork liver: 1. Remove fishy smell (cooking wine, vinegar, green onion, ginger slices); 2. Enhance flavor (salt, light soy sauce, sugar, MSG); 3. Make the taste smooth and tender (dry starch batter); 4. Reduce the time for seasoning and stir-frying in the pot (this is very critical).

4. Use slightly more oil than usual when cooking

If you don't put enough oil in the marinated pork liver, it will easily get burnt.

5. Fire throughout the process

The best way to keep ingredients fresh is to shorten the cooking time. High temperature will "seal" the umami flavor and moisture in the meat in the shortest time, which is the same principle as steaming fish.

6. Quick Stir-fry

How fast is it? Count down 5 seconds before taking it out of the pan, stir-fry the side dishes, and return it to the pan for another 5 seconds. It is guaranteed to be as tender as a teenage girl!