Stir-fried pork liver with carrots
Overview
It is still very beneficial to eat some pork liver appropriately. It can replenish blood and iron and is beneficial to the health of the body. So I went to the supermarket several times to buy it but couldn't find it. Then I came across it at the morning skating market, so I bought a piece and started making this fried pork liver with carrots in the evening. It is also very good for the eyes for those of us who often surf the Internet. In particular, carrots and pork liver are also a perfect match. Carrots are rich in β-carotene. Traditional Chinese medicine believes that it can replenish qi, strengthen the stomach and digestion, strengthen yang, calm the five internal organs, and has good curative effects in treating indigestion, chronic diarrhea, cough, night blindness, etc., so it is known as the Oriental ginseng. The liver is an important organ in the animal body that stores nutrients and detoxifies. It is rich in nutrients and has nutritional and health care functions. It is one of the most ideal blood supplements.
Tags
Ingredients
Steps
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Soak the pork liver in cold water in advance to draw out the pig blood to remove the fishy smell. Peel the carrots.
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Cut the pork liver into 3 mm thick slices, put it in a basin, add cooking wine, a little salt, and starch and mix well.
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Slice carrots.
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Slice and section onions, ginger and garlic separately
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Put the pork liver into the boiling water pot and take it out after 1 minute.
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Mix the sauce; add onions, ginger, garlic, cooking wine, soy sauce, salt, sugar, pepper, and cornstarch in a bowl and stir evenly.
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Heat the oil in a large pot, add the remaining onions, ginger, garlic, and star anise, sauté until fragrant, then add the carrot slices and stir-fry.
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Add the blanched pork liver and continue stir-frying.
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Pour in the prepared sauce.
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Stir fry for 2 minutes and it’s ready to serve
