Stir fried pork liver and spinach without fishy smell
The processed pork liver doesn't smell fishy at all. Every time I make this dish, it's a CD. Even the soup will be robbed of bibimbap!The oil must be hot enough. It must be spicy with shallots and millet!The sliced pig liver must be rinsed several times, and then dropped with lemon juice to remove the fishy smell of the pig liver.There is no fresh shellfish juice that can be replaced by raw soy sauce, so there is no need to add salt.
Step 1 . Wash the pork liver and cut it into large slices, then put it into clean water, rinse it three times, wash the blood and drain it. Add white pepper and salt and stir well.
Step 2 . Add a spoonful of cooking wine and 7 drops of lemon juice.
Step 3 . Stir well and marinate for half an hour.
Step 4 . Boil a pot of boiling water, add a little salt and a few drops of edible oil, and then add spinach to boil for 2 minutes.
Step 5 . Take out the boiled spinach and drain it and put it on the bottom of the plate.
Step 6 . The pickled pork liver will exude some blood. Pour out the blood and add half a spoonful of corn starch to mix well.
Step 7 . Put a few slices of ginger and a few scallions into the clear water in the pot and boil. Scald the pork liver under the fire until the water boils again.
Step 8 . Remove the floating membrane, so that the pig liver that will be fished up will look more refreshing.
Step 9 . Remove the pork liver and drain it, then spread it on the spinach. Pour in two spoons of fresh shellfish juice.
Step 10 . Sprinkle a little salt and pepper.
Step 11 . Pile up chopped shallots and spicy millet.
Step 12 . Heat the oil in the pot, pour it on the chives and spicy millet, and cook it until fragrant.
Step 13 . This dish can be used as a banquet dish!
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