Stir-fried pork liver, don't cook it again, how to make it tender, smooth and delicious, not smelly or fishy? When I was a child, my mother always fried a plate of pork liver for me every once in a while, saying it was good for my health. Obviously, at that time, there was no doubt that we didn't want to eat it, because the name of pig liver was daunting and there was a rebellious mentality in it. The more I ate it, the more I didn't take a bite.

But now that I'm grown up, I can't stop eating pig liver. This year's reunion dinner, I'm going to make a plate of fried pork liver, and young people will get together to drink it. This dish is a very good side dish. But the most worrying thing about fried pork liver is the smell. Stir-fry pork liver, don't go back to the pot to fetch water, remember the important step of 1, pork liver has no fishy smell, delicious and tender. Stir-fried pork liver materials: pork liver, green pepper, onion and garlic, salt, sugar, white pepper, soy sauce, oil consumption, rice wine, cassava starch and vegetable oil.

In the first step, we can slice the pig liver, then wash it with clear water and prepare for pickling in advance. Don't soak the pig liver any more. Remember to marinate it every day, which has obvious effect and can effectively remove the fishy smell.

Next, we will add a proper amount of white pepper, soy sauce, rice wine and cassava starch to the pig liver, and finally remove a little edible salt. After fully mastering, marinate 15 minutes. During this time, we cut all the onions, garlic and green peppers and set them aside.

Step 2: After the pork liver has been marinated for a long time, we prepare for frying in advance, heat the pot for hot oil, add the pork liver after the oil is boiled, and stir fry quickly 1 minute. Stir-fry the pork liver until it fades, and then drain it out. Next, take out the pan again, saute shallots, ginger and garlic, add green and red peppers, stir-fry for 1 min until raw.

Then we can pour the pork liver in, add some salt, sugar, soy sauce and oil consumption, and stir well. Finally, take a spoonful of cassava starch, stir-fry the juice in the pot and dry it. When it is thick, you can turn off the fire and set the plate.

Pork liver is not suitable for frying for a long time. Cut and serve. If fried for a long time, it is very easy to crack. It's so appetizing that a plate of fried pork liver is served. It is delicious and tender with white rice, and the more you chew it, the more fragrant it becomes. It is a must for the next meal. Stir-fried pork liver, don't put any more water into the pot. Remember the important step of 1? In fact, it is to marinate the pig liver. After pickling with seasoning, the fishy smell and peculiar smell are reduced, which can also make pig liver more tender and tasty.