The benefits of eating liver are numerous. According to modern medical research, pig liver has a variety of anti-cancer substances, such as vitamin c, selenium, etc., and the liver also has a strong anti-cancer capacity and special materials for anti-fatigue. The liver is an organ for storage and nourishment. At the same time, it is a detoxification organ. Continuously exert its detoxification effect. After being metabolized by the liver, toxic substances and detoxification products can be excreted with the secretion of bile. In vitro, therefore, the normal liver itself is non-toxic and can be eaten with confidence. However, everybody will find a smell when they are doing liver. Here's how to do it.
How to stir the liver without smell
1, the liver should not be cut too thin
Pork liver cut into 2-3 mm thick is more appropriate, stir-fried pork liver is elastic, cut too thin and heat easily becomes hard.
2, liver must be repeatedly soaked, rinse
Because there are a lot of blood and mucus in the liver, only after fully immersed and rinsed, the blood and mucus between the layers can be removed. After frying, it will be tender and refreshing.
3, liver needs marinating in advance
The role of marinated liver: (1), to rinse (raw wine, vinegar, onion, ginger); (2), fresh and tasty (salt, soy sauce, sugar, monosodium glutamate); (3), taste smooth and tender ( Dry starch sizing); (4) Reduce the time of seasoning and stir-fry in the pan (this is critical).
4, the amount of oil slightly more than usual cooking
Livered pork livers are easy to paste if the oil is low.
5, full fire
The best way to maintain the freshness of food is to shorten the cooking time. The high temperature will “enclose†the umami and the water in the meat in the shortest possible time, which is the same as the reason for steaming fish.
6, stir fry
How fast is it? Count down the pan for 5 seconds, fry a good side dish, and boil again for 5 seconds to ensure that it tastes very tender.
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