Fried pork liver with pickled cabbage-You Are Foodie

By Joanne
57

Fried pork liver with pickled cabbage

We are all familiar with pig liver. The price is very cheap. Pork tripe has the effect of Tonifying the liver, brightening the eyes and nourishing the blood. It's good to stir fry a plate of pork liver occasionally. But the liver of many animals belongs to high cholesterol food, so it is not suitable to eat more. It can remove the fishy smell of pig liver with pickled cabbage and finger pepper. The taste of sour and slightly spicy is very good. It can serve both rice and porridge

Main Ingredients

Garlic Several petals
scallion A moderate amount of
Finger pepper 2
ginger appropriate amount
pickled cabbage A moderate amount of
Pig liver A moderate amount of

Auxiliary Ingredients

Cooking wine 1 scoop
Chicken powder appropriate amount
salt A moderate amount of

1. It is best to add a spoonful of cooking wine and scald water after slicing the pig liver, so as to remove the fishy smell and floating powder of the pig liver2. Stir fry over high heat for a while. Add two finger peppers to make it more delicious

Step 1 . Cut pork liver into slices

Step 2 . Add a spoonful of cooking wine to the pot and blanch

Step 3 . Blanch the pig liver, wash away the foam, and drain the water for standby

Step 4 . Rinse pickled cabbage, squeeze dry and cut into slices

Step 5 . Shredded ginger, chopped garlic, and chopped chili in circles

Step 6 . Heat oil in the pot, stir fry ginger and garlic over low heat until fragrant

Step 7 . Stir fry sauerkraut over high fire for a few more times

Step 8 . Add pork liver and continue to stir fry

Step 9 . Finally, add salt, chicken powder and scallions and stir fry evenly

Step 10 . Finished product drawing

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