Hot Pork Liver

Overview

I remember that the hot waist flower I made last time was posted on the Internet platform, and it was very popular among friends. There are also many friends asking about other dishes from the popular series. In fact, there are many kinds of dishes in the hot series, such as hot kidneys, hot pork belly, hot pork liver, etc. Hot dishes require high heat, stir-frying, and fast action, so that the finished dish will maintain a crisp and tender taste. It doesn't matter if the time is more or less, it must be just right, and the requirements for the chef are relatively high. Of course, with the right method, you can make mouth-watering hot dishes at home. (Welcome to share more interesting kitchen anecdotes: EJM2467) In fact, anything edible from pigs can be used to make delicious dishes. Ever since I was a child, every time when pigs were killed during the Chinese New Year, our family would treat relatives and friends to a delicious meal of shaved pig soup. A large table of dishes are all derived from pigs, such as Maoxuewang, stewed fat intestines with radish, pig brain soup, hot pork liver, shredded pork with fungus and green pepper, pork belly with pickles, etc. My favorite is the hot pork liver, because the pork liver is just picked from the pig, and it is still steaming and extremely fresh. It is then paired with home-pickled kimchi, radish, chili, and is sour and refreshing. It goes very well with rice. To this day, I still retain the habit of making kimchi wherever I go. This may be due to the influence of my mother. When a young boy leaves home and his elder brother returns home, his local pronunciation has not changed and his hair on his temples has faded. No matter where he goes, the habits of his hometown are always deeply ingrained and unforgettable. This habit is also a strong nostalgia and a way of being nostalgic for my hometown. Sometimes I use this ritual to always remember that I was a child raised by that land. That land, whether barren or fertile, is always accompanied by the footprints of my childhood growth. My hometown is the place that grew up and changed with me, and is the place where my endless memories are embedded. A dish of hot pork liver brought my thoughts back to the place where beautiful memories were hidden in the past.

Tags

• hot dishes
• home cooking
• chives
• cooking wine
• light soy sauce
• old ginger
• onions
• pixian doubanjiang
• pork liver
• starch
• white sugar
• zijiang
• garlic
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Wash and shred the ginger, cut the leeks and green onions into sections, mince the old ginger and garlic and set aside

   

3. 3 Wash the pork liver to remove blood stains and cut into slices, mix well with cooking wine and starch and set aside

   

4. 4 Take a small bowl and add appropriate amount of light soy sauce, Pixian bean paste, and sugar to prepare the sauce

   

5. 5 Pour oil into the pot and heat it until it is cooked, add the marinated pork liver and stir-fry over high heat

   

6. 6 Stir-fry until the color of the pork liver turns light red. Add in the ginger, garlic, young ginger, green onions and leeks and continue to stir-fry over high heat

   

7. 7 When the color of the leeks becomes darker and softer, immediately pour in the prepared sauce, stir-fry quickly, sprinkle with appropriate amount of salt and serve