Pork liver is rich in nutrients and has nutritional and health care functions. It is one of the most ideal blood supplement products. It can nourish the liver and nourish the eyes. Used for embolism of blood deficiency, chlorosis, night blindness, red eyes, puffiness, beriberi. However, pork liver tastes bitter, so it is generally made to taste heavy, and the typical one is pickled pork liver. But it ’s too spicy to use pickled peppers. I do n’t want to eat spicy food today, so I replaced it with kimchi-soaked beans and ginger, so that the fried sour not only has the unique sourness of kimchi, but also can effectively suppress the bitter taste of pork liver, but the whole It's not spicy, it's a dish that is suitable for all seasons.
|Ginger||a small piece|
|Dried red pepper||3|
|Zanthoxylum bungeanum||10 capsules|
The liver is cut into thin slices, the blood is washed away, a small amount of cooking wine can be added to soak it, and then coated with wet starch to make it more tender
Chopped cowpea, ginger, green pepper, garlic and dried chili
Put lard in the pot, heat it up, pour the cowpea, ginger, green pepper, garlic, dried chili, pepper, and add a spoonful of watercress to fry the aroma
Pour pork liver, stir-fry for 2 minutes on high heat, add a small amount of soy sauce and proper amount of salt, stir-fry for 1-2 minutes on high heat, then you can get out of the pan.