condiments
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250 grams of pig liver
condiments
onion
one half
condiment
salt
5 grams
chicken essence
3 grams
Cooking wine
3 grams
dark soy sauce
5 grams
sesame oil
3 grams
starch
1 spoon
water
Proper amount
vegetable oil
25 grams
refined sugar
3 grams
How to cook pork liver?
1. Pig liver is repeatedly washed under the tap until there is no blood, then soaked in clear water for half an hour, taken out and cut into pieces of about 0.5CM, and then repeatedly washed with clear water until there is no blood.
2. Boil a pot of water, put the cut pork liver into the water, blanch it, immediately scoop it up with a colander, then shower it with cold water and drain it for later use.
3. Wash the onion, peel it, cut it into thick shreds, prepare a small bowl, put a spoonful of starch, add water and mix well to make water starch.
4. Heat the oil pan, put the oil in, stir-fry the shredded onion until it is fragrant, stir-fry the pork liver for a while, add a little cooking wine, soy sauce, salt, sugar and chicken essence, stir well quickly, then add water starch and mix well, and pour a little sesame oil out of the pan.
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Nutritional efficacy
Pig liver is rich in iron and phosphorus, which is an indispensable raw material for hematopoiesis. Pig liver is rich in protein, lecithin and trace elements, which is beneficial to children's intellectual development and physical development. Pig liver is rich in vitamin A. Eating pig liver regularly can gradually eliminate eye diseases. According to modern medical research, there are many anticancer substances in pig liver, such as vitamin C and selenium. And the liver also has strong anti-cancer ability and anti-fatigue special substances. The liver is an organ for storing nutrients and detoxifying, and it constantly plays its detoxification role. After liver metabolism, toxic substances and detoxification products can be excreted with bile secretion, so the normal liver itself is nontoxic and can be safely eaten.
2. Pig liver can be divided into yellow sand liver, oily liver, pig mother liver and blood liver.
3, Huangsha liver: the liver is soft and yellowish.
4, oily liver: (Mian liver) The liver is very soft and shiny.
5, pig mother liver: the liver body is rough and hard, and the color of the net root is slightly blue.
6, blood liver: the body is often congested with blood oozing, the color is slightly blue, and there is a sense of dryness.
Cooking tips
1, the liver is the largest poison transfer station and detoxification organ in the body, so don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes; Spinach is the best treatment for anemia; Pig liver should be cut and cooked now. Bile will flow out after fresh pig liver is cut for a long time, which not only loses nutrients, but also condenses many particles on the fried pig liver, which affects the appearance and quality. Therefore, after the pork liver is sliced, it should be quickly mixed with seasoning and wet starch and put into the pot as soon as possible.
2, pork liver should be fried tender, one is not to cut it too thin, if it is too thin, it is easy to fry old, and there is another method I often use: boil a pot of water, turn off the fire, quickly put the sliced pork liver into the water, immediately pick it up, pour it, drain the water and fry it, so that the treated pork liver will be tender when fried, or you can try this method.