Do you want to use hot oil or cold oil for frying pork liver?

For Bian Xiao, the pig is the cutest animal in the world, because its meat is particularly delicious, especially the pig liver. What attracts me is the smooth and tender taste. I prefer cooking to cooking soup. Sliced and fried, bright in color, delicious to eat. Fried pork liver is not easy to cook. When I first did it after marriage, I almost doubted my life, and I succeeded under the guidance of my mother.

Most people don't know whether fried pork liver is made of cold oil or hot oil. Today, Bian Xiao will tell you that cooking oil is very important when frying pork liver. Choose hot oil temperature for 3-5 minutes when cooking, and don't use boiling oil or cold oil, otherwise the fried pork liver will taste old and not delicious. In addition, curing is also the key. At this time, the pig liver is easy to lose water, and adding some beer is more tender. Next, I'll share the practice with you.

List of ingredients

Pig liver, onion, ginger, pepper, beer, soy sauce, oyster sauce, salt, edible oil.

Cooking steps

1. Wash the pork liver, drain the water, slice it with a knife, put it in a plate, pour a proper amount of beer, sprinkle a little salt and stir it evenly with chopsticks;

2. Shelving curing for 10 minute, adding beer can not only remove the fishy smell and enhance the flavor, but also avoid taking away too much water from the pig liver with salt and keep the taste delicate;

3. Inject cooking oil into a clean pot, heat for 3 minutes, drain the marinated pork liver, pour in and stir-fry for 8 seconds, then take it out, continue to heat the oil, and pour in shredded onion and ginger;

4. Add Chili, stir-fry quickly until it stops growing, add fried pork liver and a little beer, stir-fry for a while with high fire, and add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce;

5. After turning off the fire, season with salt and stir well, and serve.

If you follow the above steps, a perfect fried pork liver will be ready. It is particularly important to note that if you want to fry a hotel's high-flavor pork liver, you must not use cold oil or hot oil. The heat of 3 to 5 minutes is the most suitable oil temperature, so that the fried pork liver will not affect the original flavor of the pork liver.