Stir-fried pork liver with sauerkraut

Published Jun 13, 2020 at 20:10pm ET


Stir-fried pork liver with sauerkraut

It is believed that many friends think that pork liver is dry and tasteless at the entrance, so they are not very cold to it. In fact, pork liver not only contains rich nutrients, but also can be made into many delicious and appetizing dishes, such as sauced pork liver, stewed pork liver, especially todays fried pork liver with this blood-skin dish. Stir-fried pork liver is tender and delicious, and leafy vegetable is crisp, tender and delicious. It has a delicate fragrance and unique flavor. The next meal is a ~blood leafy vegetable, also known as laver-backed vegetable, which is mainly distributed in the southwestern region. It is said to be blood-tonifying, and it is especially delicious when dipped in sufu milk.

Food Material List

  • 1 Pork liver 200g
  • 2 Brassica chinensis 300g

Operational steps

  • 1 Slice pork liver and mix well with water and starch. Chop pickled pepper and ginger, wash and drain the leafy vegetables.
    Stir-fried pork liver
  • 2 Pot in cooking oil, twice as much as the usual stir-fried vegetables, when the oil temperature is about 60% hot, put in a few peppers, put in a spoon of bean paste and ginger pickled pepper stir-fry a few times, then pour in the pig liver quickly stir-fry.
    Stir-fried pork liver
  • 3 Stir-fry the leafy vegetable evenly, the speed must be fast, otherwise the pork liver stir-fry too old will affect the taste. Finally, add a small amount of salt and monosodium glutamate to the pot.
    Stir-fried pork liver

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Healthcare food category

Fragrant, TV Special Purpose, Seafood


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