Blood tonifying vegetables -------------------------- stir fried pork liver with spinach-You Are Foodie

By kelly
70

Blood tonifying vegetables -------------------------- stir fried pork liver with spinach

Main Ingredients

Pig liver 300 g
Spinach 250 g

Auxiliary Ingredients

Edible oil appropriate amount
Chicken essence appropriate amount
Sugar appropriate amount
starch appropriate amount
salt A moderate amount of
Sesame oil appropriate amount
Raw extract appropriate amount
Cooking wine appropriate amount
ginger appropriate amount
scallion A moderate amount of

1. Spinach must be blanched. Spinach contains oxalic acid, which is easy to form stones in the body. After blanching spinach, oxalic acid can remove most of it.2. Cut pork liver into shreds, easy to fry and taste.3. Stir fry quickly over high fire to ensure the tender and fresh taste of pig liver.

Step 1 . All ingredients are ready.

Step 2 . Wash the pork liver and cut it into shreds.

Step 3 . Marinate the cut pork liver with a spoonful of cooking wine, half a spoonful of soy sauce, a few drops of sesame oil, starch and a little salt for about 15 minutes.

Step 4 . Boil water in the pot, put the washed spinach into the pot and blanch for 1 minute.

Step 5 . After blanching the spinach, quickly put it in cold water to cool it. After it cools thoroughly, take it up and control the water, and cut it into sections.

Step 6 . Heat the wok, pour oil, add onions and ginger, and explode.

Step 7 . First put the pickled pork liver into the pot and stir fry quickly.

Step 8 . Stir fry for about 2 and a half minutes. The pork liver is dry and fragrant. Then pour in the spinach section.

Step 9 . Stir fry spinach and pork liver, mix well, add a small amount of salt, half a teaspoon of sugar, and a little chicken essence. Turn off the heat and put on a plate.

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