Stir-fried pork liver is a delicious and healthy dish, especially for winter. Pork liver is rich in iron, which can replenish the qi and blood needed by the human body and play a tonic role. In addition, pork liver also has the effect of replenishing the liver and brightening the eyes, and is a nutritious ingredient. When I was a child, I wasn't interested in pork liver, and I always felt that the internal organs were a little diaphragm. But as I got older, I understood the benefits of pork liver and decided to eat more. There are many ways to stir-fry pork liver, but the two most common are stir-fried and marinated, and I prefer the texture and taste of fried pork liver. However, when we fry pork liver, we often go directly to the pot to fry, so that the fried pork liver often feels firewood, fishy smell, and the taste is not tender enough. In fact, in order to fry tender and smooth, non-firewood and fishy pork liver, we need to do two key steps in advance.
The first step is to soak in water to remove the fish. "Pork liver soaked in water, whether washed or not", this is a misunderstanding of many people. In fact, soaking in water is very important to reduce the fishy smell of pork liver and make the fried liver more delicious. First, the fresh pork liver is sliced and soaked in water. This can soak out the blood in the pork liver and reduce the fishy smell. I recommend changing the water every 15 minutes and soaking it in clean water for a while to help further eliminate the fishy smell. This step takes about 30 minutes. After soaking the pork liver, we can see that some light red blood water appears in the water**, which means that the effect of soaking in water is quite good.
The second step is to marinate and enhance the flavor. Marinating is the key to making pork liver more tender. Drain the soaked pork liver and place it in a small bowl. Then add salt, pepper, cooking wine, and starch, and finally some vegetable oil. Through the combination of these marinated seasonings, the taste of pork liver will be more tender, and at the same time, it can also remove the fishy smell. Mix the pork liver and seasoning well and marinate for 15 minutes so that the seasoning can penetrate into the pork liver and make it more delicious.
The third step is to stir-fry deliciously. After the first two steps, our pork liver has lost most of its fishy smell and has a smoother taste. Now we can start stir-frying. First, chop the pickled peppers, green and red peppers, and onions and set aside. Then heat the vegetable oil in a pan and add the marinated pork liver to stir-fry. When the pork liver has changed color, it can be served out for later use. Next, continue to stir-fry the pickled peppers, green and red peppers and onions in the wok until they are broken. Finally, you can add salt, sugar, monosodium glutamate, light soy sauce, dark soy sauce, and balsamic vinegar to taste, and then put the pork liver in the pot and continue to stir-fry. Finally, you can add an appropriate amount of white pepper and sesame oil to enhance the flavor and increase the flavor according to your personal taste. After a complete stir-fry, the pork liver and seasoning can be fully blended, which takes about 2 minutes. At this time, a dish of fried pork liver with good color and flavor can be cooked. Place the fried pork liver on a plate and enjoy.
The key to stir-frying pork liver is to do a good job of soaking in water to remove the smell and marinating to enhance the flavor in advance. Soaking in water can effectively remove the fishy smell of pork liver, while marinating can make the liver more tender. Through the processing of these two steps, we can fry the pork liver that is tender and smooth, not firewood or fishy, and the taste is more wonderful. Of course, the combination of seasonings is also important, which can be adjusted according to personal tastes to increase flavor and aroma.
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