Recipe for Green Pepper Pig Liver

Health benefits

Pig liver: nourishing liver and improving eyesight

Green pepper: nourishing liver

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

300g pig liver

3 green peppers

Moderate amount of ginger

3 garlic cloves

Moderate amount of light soy sauce

Appropriate amount of oyster sauce

Moderate amount of cooking wine

Moderate amount of white vinegar

Moderate amount of pepper powder

1 tablespoon starch

Half a bowl of water starch powder

Recipe for Green Pepper Pig Liver

1. Soak the purchased pig liver in clean water or salt water for more than half an hour, change the water several times in the middle, then cut it into thin slices, rinse it with clean water repeatedly, and drain the water for later use.

2. Cut the green pepper into pieces, chop the garlic into small pieces, slice half of the ginger and chop the other half into small pieces for later use.

3. After draining the water from the pig liver, mix ginger powder, soy sauce, oyster sauce, seasoning, salt, white vinegar, and starch together and marinate for about fifteen minutes.

4. Prepare half a bowl of water, add an appropriate amount of soy sauce, and stir 1 tablespoon of starch to make water starch for later use.

5. Heat up the oil in the pot (a little more than usual for stir frying), add ginger and garlic, and stir fry until fragrant.

6. Then add the marinated pork liver and stir fry over high heat until the liver changes color. Remove and set aside for later use.

7. Leave some oil in the pan, stir fry the green peppers for a while, and add an appropriate amount of salt for seasoning (not too much salt, pig liver has already been marinated and has a salty taste)

8. Then pour in the stir fried pork liver and stir fry evenly for one minute

9. Add the middle note water starch in step 4 to thicken the juice.

10. Finished product drawing

Tips

1. Pig liver must be washed clean, preferably soaked in salt water for 1-2 hours. Change the water several times midway

2. Before stir frying pork liver, you can soak it in a little white vinegar and rinse it off with clean water. White vinegar can prevent pig liver from oozing blood and remove fishy smell.

3. The heat for stir frying pork liver should be high, and the oil should be hot, so that the pork liver will be crispy, tender, and delicious without any fishy smell.

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