Sweet and Sour Pork Liver

Overview

Sweet and sour pork ribs, sweet and sour eggplant, sweet and sour fish, sweet and sour pork loin, sweet and sour garlic... I have never tasted sweet and sour pork liver. Well, this is the first time Cai Caiwu has eaten sweet and sour pork liver. The pork liver in my impression is either hot pork liver or green vegetable pork liver soup. This is my first time eating sweet and sour pork liver. Sweet and sour is actually one of the seasonings in cooking. It is loved by everyone because of its moderate sweetness and sourness, tender and crisp texture, and refreshing fragrance. Pork liver is rich in nutrients and has nutritional and health-care functions. It is one of the most ideal blood-enriching products. As an important organ for detoxification, the liver is often a place where toxins and pesticides tend to accumulate. Therefore, when consuming pork liver, you must not only see its therapeutic effects, but also pay attention to the hygienic and safe operating methods when eating it. In today's food world, how to eat healthier, more scientifically, and more reasonably is the constant pursuit of every one of us who loves life.

Tags

• hot dishes
• home cooking
• maternity
• old man
• lunch
• dinner
• aged vinegar
• baoning vinegar
• cooking wine
• green chili
• old ginger
• onions
• pea sprouts
• pork liver
• starch
• white sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance: it is better to choose fresh pork liver. The color of fresh pork liver is purple-red, full of luster, consistent in overall color, no blisters on the surface, and elastic when touched by hand

   

2. 2 Cut the pig liver into triangular slices, rinse it with running water for 3-5 minutes, then soak it in water for 10 minutes and discard the blood. Daodao: Pig liver is an important detoxification organ in pigs. In addition to detoxification, it can also easily cause the accumulation of pesticides and toxins. In order to remove residues in the pig liver, it is recommended to rinse it several times with water

   

3. 3 Sizing the soaked pork liver with cooking wine, salt and starch

   

4. 4 Mix mature vinegar, Baoning vinegar, white sugar, salt, soy sauce and starch into gravy and set aside for later use: This sweet and sour pork liver contains mainly Baoning vinegar and supplemented by mature vinegar. Because the aftertaste of mature vinegar is slightly sweet, it tastes better when combined with Baoning vinegar (the secret to the deliciousness of this dish)

   

5. 5 Cut green peppers into slices

   

6. 6 Cut green onions into sections

   

7. 7 Chop ginger and garlic and set aside

   

8. 8 Heat a pot over high heat, pour in oil and heat, then add ginger, garlic and sauté until fragrant

   

9. 9 Then pour in the pork liver and stir-fry quickly over high heat

   

10. 10 Pour in the green pepper and stir-fry quickly for 2 or 3 times

    

11. 11 Then pour in the prepared gravy

    

12. 12 Finally, add the green onions and pea shoots and stir-fry for a few times before serving: pea shoots can increase the color, texture and taste of the finished dish, which is a very good combination

    

13. 13 The finished product, a plate of sweet and sour pork liver is ready. It only takes half a minute to make sweet and sour pork liver from beginning to end. The fire needs to be strong and the action needs to be fast. The sweet and sour sauce should be moderately sweet and sour. It seems simple, but the operation is not easy (you can try more)