Pig liver has high nutritional value, but it is not so easy to do. Spring is the best season to nourish and protect the liver. Chinese people pay more attention to the form, so we must eat more pig liver in spring. How to stir fry the pork liver? In fact, if the pork liver is not stir fried well, it will affect the taste very much. So how to stir fry the pork liver? What's the secret to stir fry the pork liver?
Precautions for stir frying pig liver
1. Cleaning before frying will accumulate metabolic toxins in pig liver. If not cleaned thoroughly, it may be harmful to health. In view of this, just bought fresh liver do not rush to cook. It should be washed under the tap water for 10 minutes, then cut into pieces and soaked in water for 30 minutes. The water should be changed repeatedly until the water is clear, so as to completely remove the poison in the retained liver blood and bile.
2. The best water to soak liver is light saline. This is because the dilute saline is hypertonic and can effectively absorb the toxic substances retained in the liver tissue through osmosis. After cleaning the pig liver, gently remove the thin film attached to the outside.
3. When cooking, be sure to heat it until it turns brown. Add yellow rice wine, soy sauce and dry starch to mix and size. Pour into hot oil pan until the liver slices stand up. Remove and set aside. Heat the oil in the pot, stir fry the scallions, pour the sliced pork liver into the pot, add seasoning, stir fry the soup, and then thicken with a little starch. The pig liver cooked in this way can not only effectively remove some toxic substances, kill parasites and pathogenic bacteria, but also be tender and delicious. When cooking, be sure to heat it until it is completely cooked and turns brown. Don't try to taste crisp and shorten the heating time.
4. If the heat is properly controlled, the pork liver is tender and nutritious, but if it is not cooked properly and used too much, it will be a pity that the pork liver is fried too old.
5. The correct way to stir fry pig liver is as follows: wash the raw materials of pig liver, remove the tendons, cut them into small slices, add yellow rice wine, soy sauce and dry starch, mix and size them, pour them into a hot oil pan until the liver slices are erect and full, and take them out for use. Heat the oil in the pot, stir fry the scallions, pour the sliced pork liver into the pot, add seasoning, stir fry the soup, and then thicken with a little starch. The pork liver cooked in this way tastes delicious and tender. Due to the short heating time, the moisture and nutrients contained in the raw materials can be basically not lost.
How can pork liver be fried tender but not fishy
Pork liver should be cut and fried. Fresh pork liver will be stored for a long time after being cut, and the juice will flow out, which will not only lose nutrients, but also have many particles coagulated on the pork liver after being fried, which will affect the appearance and quality. The liver should be sliced immediately.
Before frying pig liver, use a little borax and white vinegar stains, and then rinse with water. Borax can make the pig liver crisp, while white vinegar can make the pig liver not ooze blood and remove the fishy smell. In addition, the fire of fried pork liver should be big, and the oil should be hot, so that the fried pork liver is crisp, tender, delicious and has no fishy smell, and the taste is very good.
1. Don't cut the liver too thin. Pork liver cut into 2-3 mm thick is more appropriate, fried pork liver elastic, cut too thin, but easy to harden when heated.
2. Pig liver must be repeatedly soaked and rinsed. Because there are a lot of blood and mucus in the pig liver, only after fully soaking and rinsing, the blood and mucus between the layers can be removed, so that after frying, it will be crisp and refreshing.
3. Pig liver needs to be pickled in advance. The function of pickled pig liver: remove fishy smell (cooking wine, vinegar, scallion, ginger); improve fresh taste (salt, soy sauce, sugar, monosodium glutamate); smooth and tender taste (starch sizing); reduce the time of seasoning and stir frying in the pot (this is the key point).
4. The amount of oil is a little more than usual. On the slurry of pig liver, put less oil, easy to paste pot.
5. The whole fire. The best way to keep the freshness of food is to shorten the cooking time. High temperature will seal the taste and water in the meat in the shortest time, which is the same as steaming fish.
6. Stir fry. How fast is it? Count down 5 seconds to get out of the pot, stir fry the side dishes, and return to the pot again for 5 seconds, so as to ensure that they are as tender as cardamom!
Xiao Bian reminds us that when cooking pig liver, we must heat it until it turns brown. We should not shorten the heating time for its soft and tender taste.
Treatment of pig liver
Stir fried pig liver
1. Cut the pig liver into 1cm thin slices first, and don't cut it too thin. In that way, the fried pig liver will age easily and lose water quickly
2. After the liver is cut, put it in a clean basin, add proper amount of cooking wine and soy sauce, and marinate it for 15 minutes
3. After the pork liver is pickled, add appropriate amount of starch to size, and then pour in a small amount of oil to wrap it outside, so that when the pork liver is fried, it can wrap the water and disperse easily.
4. Heat up the frying pan, pour in a little more oil, rinse the pan, then pour out the extra oil, and stir in shredded ginger
5. Stir fry the shredded ginger, add the pork liver and stir fry until the pork liver is scattered and discolored. Season with salt and leave the pot.