Pork liver is a delicious traditional dish, its taste is tender and smooth, rich in nutrition, is a home-cooked dish with good color and flavor. The following is a detailed introduction to how to make tender and smooth pork liver.
1. Preparation of ingredients.
Ingredients: 500 grams of pork liver, 1 carrot, 1 green pepper, appropriate amount of fungus.
Seasoning: Appropriate amount of green onion, ginger and garlic, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of starch, appropriate amount of chicken essence.
Second, the production steps.
1.Processing and slicing of pork liver.
Rinse the fresh pork liver with running water repeatedly, put it in a bowl and add enough water to cover the pork liver, add a little salt, stir evenly and soak for 30 minutes, rinse it again and put it in a bowl, add cooking wine, ginger slices, green onions and marinate for 10 minutes, take out the pork liver and cut it into thin slices for later use.
2.Handling and cutting of side dishes.
Wash and peel the carrots and slice them, remove the seeds and slice the green peppers, tear the fungus into small florets after soaking, and mince the green onions, ginger and garlic for later use.
3.Marinated pork liver.
Put the chopped pork liver in a bowl, add a little salt, pepper, cooking wine, starch and mix well and marinate for 10 minutes.
4.Blanch in hot water.
Add enough water to the pot, add a little salt and cooking wine after boiling, blanch the sliced carrots and fungus in the water, drain and set aside.
5.Stir-fried pork liver.
In a hot pan, add green onions, ginger and garlic and stir-fry until fragrant, add the marinated pork liver and stir-fry until it changes color and set aside.
6.Preparation of sauces.
Add green onions, ginger and garlic to stir-fry until fragrant, add an appropriate amount of water, light soy sauce, dark soy sauce, sugar, salt, and chicken essence to boil, then add starch water to thicken and make a sauce.
7.Mix and stir-fry.
Put the fried pork liver, blanched carrot slices, fungus, and green pepper slices into the pot and stir-fry quickly, so that the pork liver can be coated with sauce and then out of the pot.
3. Summary of skills.
1.The treatment of pork liver is the key, and it must be rinsed repeatedly and fully soaked to remove the blood water, otherwise it will affect the taste. At the same time, the pork liver should be cut into thin slices and marinated, so that it is easier to absorb the flavor and the taste is more tender.
2.Blanching with a pinch of salt and cooking wine can help remove fishy and odors. The blanching time should not be too long, so as not to affect the taste and nutritional value.
3.When stir-frying pork liver, the oil temperature should not be too high, so as not to burn on the outside and grow on the inside. At the same time, stir-fry quickly to maintain the tender taste of the pork liver.
4.The preparation of the sauce can be adjusted according to individual taste, but pay attention to the mastery of saltiness and sweetness so as not to affect the overall taste.
5.When stir-frying, the heat should be moderate, not too big or too small. If it is too large, it is easy to fry the paste, and if it is too small, it is easy to come out of the water and affect the taste.
6.In order to maintain the tender taste and nutritional value of pork liver, it is recommended not to overcook and heat at high temperatures, so as not to cause loss of nutrients and poor taste.
7.The choice of side dishes can be adjusted according to individual tastes and nutritional needs, increasing the nutritional value and texture of the dishes.
8.When processing pork liver, you can also add some tender meat powder or baking soda powder to help the pork liver become more tender and tasty. However, it should be noted that the dosage should not be too much, so as not to affect the taste and nutritional value.
9.You can also add some vinegar or lemon juice to the sauce to enhance the flavor and remove the fishiness and add layers to the taste. However, it is also necessary to pay attention to the dosage not to be too much, so as not to affect the overall taste.
10.Finally, you can drizzle some sesame oil to enhance the flavor before cooking, and at the same time, it can also increase the gloss of the dish. However, it is also necessary to pay attention to the dosage not to be too much, so as not to affect the overall taste.
The above are some of my views on this issue, I don't know if you still need to add, welcome to leave a message in the comment area below, everyone learns together, makes progress together, I hope it will help you.
Conclusion: I am Brother Kui, an authentic food lover, although not a professional gourmet, but willing to share your favorite food with you every day, if you like it, please give me a like, favorite, ** plus attention, thank you for reading again.