Home-style Black Pepper Red Wine Fried Liver Method

　　Pig liver Whether stir-fried or made into a cold dish, the flavor is excellent. Today, I will introduce to you Black Pepper Red Wine Stir-Fried Pig Liver, which will give you a different taste experience.

Main ingredient: 250 grams of pig liver

Auxiliary ingredients:Onion An appropriate amount Red pepper A little bit

Seasonings: 20 milliliters of red wine, 3 grams of black pepper powder Soy sauce 10 grams of oyster sauce

8 grams of rice wine Garlic, an appropriate amount Soak the pig liver in clear water for half an hour to remove some blood.

Cut the pig liver into slices about 0.3 cm thick and prepare them.

Heat a wok over high heat and add plenty of oil. While heating the oil, marinate the pig liver with 10 grams of rice wine. Add a small amount of dry starch to it. When the oil is about four-fifths hot, add the pig liver and stir-fry until its surface turns white without any blood water visible; this should be around eight-tenths cooked.

Clean and heat the wok again with a little oil, then add onions, red peppers, and garlic slices. Stir-fry them for about five seconds after adding black pepper powder to release its aroma.Pour in the pig liver and stir-fry over high heat for a few moments until ingredients are evenly mixed. Add red wine and stir-fry until fragrant, then add soy sauce and oyster sauce and stir-fry quickly. Thicken the sauce with a small amount of cornstarch at the end.

Postscript:

Pig liver should be soaked in water beforehand to release some blood, making its meat less fishy. Do not cut it too thin; this is harder to control when cooking and can easily become overcooked. Cutting it thicker results in a crisp and tender texture.

Marinate the pig liver just before stir-frying it; if marinated too early, the blood will continue to seep out and you will have wasted your marination effort. Stir-fry right before use.

Pork liver should be soaked in water beforehand to release some blood, reducing the smell. Do not slice it too thin; this is hard to control the heat and can easily become overcooked. Thicker slices are more tender and crisp.

Marinate the pork liver just before frying it to remove excess blood. Marinating it too early will result in wasted effort as the blood will still seep out, so marinate and fry right away.