Liver tip
Overview
Pork liver is rich in selenium, which is an important element in preventing cancer. At the same time, pork liver can improve eyesight. Pair it with some vegetables for a more balanced nutrition.
Tags
Ingredients
Steps
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Slice carrots, dice onions, soak and pick fungus
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Wash the pork liver and cut into willow leaves, about the thickness of a one-yuan coin. Add white pepper, cooking wine, and salt and mix well. Remember, don’t wash the pig liver after cutting it, otherwise the nutrients will be lost. Some chefs wash it and some don’t. Later I realized that it makes sense not to wash it
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Make a bowl of gravy, add starch, a little water to boil, add light soy sauce, dark soy sauce, vinegar, cooking wine, salt, sugar, chicken essence, sesame oil and minced garlic. Remember not to have too much starch
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Put oil in the pot and heat it to 70% heat. Before adding the pork liver to the pot, add some dry starch and stir evenly. Be sure to add dry starch before adding it to the pot so that the pork liver can be both crispy and tender. Heat the pork liver to 70% heat and stir-fry quickly over high heat. The pork liver will change color in about 15 seconds.
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The pork liver has changed color but is still very tender inside. Dish it out and set aside
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Put oil in the pot, heat it to 50%, add carrots and onions and stir-fry for half a minute
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Add the fungus and stir-fry for ten seconds
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Add the pork liver and stir-fry evenly
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Put the gravy into the bowl, don't move it for 5 seconds, then stir-fry
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Remove from pan and plate
