Hi Baljit, I just watched the video: secret to cleaning is to slice thin first, and use beer after first 3 water rinses to soak the pork liver while slicing up ginger, garlic, and peppers. Then rinse and squeeze the beer out of the liver until water runs clear. Marinate (for 5 min) in salt (small spoonful), starch (big spoonful), and white pepper (tiny bit). Pour cooking oil over liver slices to keep them from sticking together in the wok. Sauce is made of: 1 tsp light soy sauce, half tsp dark soy sauce, 1 tsp black vinegar, 1 tsp cooking wine, tiny bit of salt, 1 tsp of sugar, tiny bit of white pepper, and water. Heat up wok and pour out hot oil, add cold oil for cooking liver (this makes the texture better), and stir fry everything else. Good luck!
@jessiechew4807
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If you add shallots to stir fry liver, the taste is much better.😊
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