Pig liver has the effects of nourishing the liver and improving eyesight, as well as enriching blood. My mother used to buy me pig liver. I found that my eyes were not short-sighted, probably because I ate pig liver. Pig liver is not only nutritious, but also delicious. Pig liver is the internal organs of pigs, but it is more delicious, tender, chewy and not stuffed or greasy than pork. At home, I like to eat pork liver fried by my mother, but my mother is not around. Every time I cook pork liver myself, it is always old and hard, and it is not delicious.

Why is pig liver ripe, old and hard?

Pork can be fried at will, and it doesn't taste bad when fried, but pork liver is different. Pig liver can't be cooked indiscriminately, so we should pay attention to methods. The meat quality of pig liver is different from that of pork. Pig liver tastes powdery, so it can't be cooked directly in the pot. Pickling is essential. Moreover, the fishy smell of pig liver is relatively heavy, because pig liver is a detoxification organ, which contains some blood and toxins and must be cleaned. But it is troublesome to remove fishy smell, which can be removed by repeated soaking and washing. However, a chef once taught me that pork liver should be soaked in beer and then washed, which can not only remove the fishy smell, but also keep it fresh and tender after cooking. The following is the specific practice. Let's take a look at the correct method of pig liver ~

Ingredients: pork liver, green pepper, egg white, starch, cooking wine, oyster sauce, soy sauce, garlic, ginger, salt, beer and cooking oil.

Practice: firstly, clean the pig liver, then slice it, rinse it several times, rinse off the blood, and then soak it in beer 15 minutes.

Step 2: After soaking, rinse the pork liver, then put it into the pot, add egg white, starch, oyster sauce and cooking wine, and marinate it for taste.

Step 3: Boil the oil. First, put the pork liver in the oil, take it out of the pot for about 3 minutes, and put it in the plate for later use.

Step 4, take another pan, add ginger and garlic and saute until fragrant, then add green pepper and stir-fry, then add pork liver and stir-fry, finally add soy sauce, salt, cooking wine, oyster sauce and white sugar to taste, cook until juice is collected, and turn off the heat and take out the pan.

The pork liver soaked in beer has no peculiar smell at all, and it is easy to taste, which can keep the pork liver fresh and tender. However, don't overcook the pork liver. Oil it first, then stir-fry it in the pot. Stir-fry it quickly.