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Stir-fry pork liver, don’t always put it in the pan, add 2 more steps, the liver is extremely soft, the flesh is not fishy

Pork liver is one of the most loved offal organs because it is not only nutritious, but it can also be processed into many delicious dishes. Pork liver can be fried, fried, roasted, rimmed, grilled, boiled… each dish has its own attractive flavor.

One of the most familiar methods of cooking liver is stir-frying. However, many people wonder whether the liver should be blanched first, then sauteed or marinated. How is the right way to make the liver not dry and hard, but soft, delicious and attractive. The chef has suggested, for a delicious stir-fry of liver, please refer to the specific method below:

Prepare:

– Pork liver, ginger, onion, salt, pepper, cooking wine, starch.

Stir-fry pork liver, don't always put it in the pan, add 2 more steps, the liver is extremely soft, the flesh is not fishy - 1

Making:

First, we wash the purchased pig liver with clean water to remove impurities on the surface. Then take a bowl, add an appropriate amount of water and a teaspoon of salt, stir with chopsticks until the salt dissolves, then put the pork liver in the bowl to soak for 60 minutes. This method can also eliminate the fishy smell of pig liver very effectively because soaking the liver helps the liver remove excess blood that causes fishy inside.

Stir-fry pork liver, don't always put it in the pan, add 2 more steps the liver is extremely soft, the flesh is not fishy - 3

After soaking, the pork liver is cut into thin slices and put in a bowl. People note not to cut too thin, so cutting the liver from 2 to 3 mm thick is appropriate. Thai liver like this when stir-fried will be very soft and delicious. If it is too thin, the liver will be hard. Add a little salt, pepper, cooking wine and 1 teaspoon of starch. Use chopsticks to stir well, marinate for 10 minutes.

Stir-fry pork liver, don't always put it in the pan, add 2 more steps the liver is extremely soft, the flesh is not fishy - 4

After marinating the pork liver, put an appropriate amount of cooking oil in the hot pot, when the oil temperature is 70% hot, add minced garlic and saute. Then add the pork liver and stir-fry quickly.

Finally, wait until the pork liver is fried until the color changes, then pour in minced ginger, a little celery or onion (optional) and stir-fry, add seasoning to taste, stir for a while until the vegetables or onions are cooked, then turn off. a kitchen.

Sprinkle a little ground pepper and stir-fry the liver on a hot plate.

So when sautéing the liver, remember to soak the liver before slicing to reduce excess blood and reduce the fishy smell. Before stir-frying the liver, marinate it with a little cooking wine, starch, because cooking wine has the effect of eliminating the fishy smell, the starch keeps the pork liver fresh and soft, so the fried liver is extremely delicious!

Stir-fry pork liver, don't put it in the pan, add 2 more steps, the liver is extremely soft, the flesh is not fishy - 5

Good luck!

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