I went to the supermarket and saw fresh pork liver and bought some, which was fried with peppers and onions, the liver was tender and smooth without fishy smell, not only for rice, but also nutritious!
Pork liver can play a role in blood tonic, especially female friends should eat more!
Material:
Pork liver, chili, onion, cooking wine, ginger, dark soy sauce, salt, sugar.
Steps:
1. Clean the pork liver first, cut it into thin slices, grab and wash it with water two or three times, wash it until the water becomes clear, then soak it in water for half an hour, soak it in bloody water, squeeze out the excess water, put it in a bowl, add the cooking wine and ginger shreds that have overflowed the pork liver to remove the smell, and continue to marinate for half an hour;
2. Remove the root and the inside of the chili pepper with a push and pull, pat it a few times with a knife to facilitate the flavor, then divide it into two halves, cut it into segments, remove the skin of the onion, wash it, cut off the two ends, and finally cut it into pieces for later use;
3. Squeeze out the excess water from the marinated pork liver and put it on a plate;
4. Heat the oil, add the ginger slices and stir-fry until fragrant, then pour in the pork liver and stir-fry over high heat until it changes color, add cooking wine and a little dark soy sauce to continue stir-frying, then add an appropriate amount of salt and sugar to stir-fry, and finally pour in chili peppers and onions and stir-fry until they are broken, and then remove from the pot.
Tips:
1. If you like to eat spicy, you can replace it with screw pepper or add millet pepper;
2. Don't fry the pork liver for too long, it won't taste good when it's old.