
Stir Fried Tender Pork Liver
Little red book watching @ village donkey video to learn. Today first test, did not shoot the process, next time the reproduction pass process
Ingredients
- Pork Liver Half Catty
- Salt 1 tablespoon
- Wine 3 tablespoons
- Split Line ------- marinade↓-----------
- Raw flour 2 tablespoons
- Soy Sauce 2 scoops
- Wine 1 tablespoon
- White Pepper One Mimi, One Hair
- Split Line -------- juice ↓ ----------
- Soy Sauce 3 tablespoons
- Dark Soy Sauce Half Spoon
- Oyster Sauce 1 tablespoon
- Sugar One spoonful of seasoning
- Powder Half a spoonful.
- Chicken Bouillon Half Spoon of Seasoning
- Salt 1 Seasoning Spoon (to taste)
- WATER 2 scoops
- Split Line -------- open stir-fry ↓----------
- Oil 3 times the usual amount
- Green Peppers One.
- Carrots A small ass (color mixing)
- Garlic 4 cloves
- Onions Quarter
- Ginger One slice
Instructions
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Remove the sinews of pork liver and cut thin slices, add one tablespoon of salt and three tablespoons of cooking wine and scrub well.
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Rinse with water until the water runs clear
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Drain and absorb the water with kitchen paper. Add two tablespoons of cornstarch, one micron of white pepper, two tablespoons of soy sauce, one tablespoon of cooking wine, scrub well and set aside to marinate for 10 minutes, chopping the vegetables on the way while waiting.
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Peppers, carrots, garlic sliced, onions, ginger shredded. End of side dish
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Seasoning Sauce: 3 tablespoons of soy sauce, ½ tablespoon of dark soy sauce, 1 tablespoon of soy sauce, 1 micron of chicken broth, 1 tablespoon of sugar, ½ tablespoon of cornstarch, 1 tablespoon of salt, 1 tablespoon of water (I forgot to take a picture)
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Heat a wok and pour three times the usual amount of oil for stir-frying.
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Keep the heat high, pour in the marinated pork liver and stir-fry quickly for 30s.
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Keep the heat high and pour the side dishes and stir-fry quickly for a minute
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Pour the seasoned sauce and stir-fry for 30s, turn to medium heat and cover for 30s, open the lid and stir-fry for a few seconds to finish.