The flavor of Tu Fei Pork Liver is incredibly unique, with an enticing aroma. When you taste this dish, the texture is tender and slightly chewy, while the flavor is savory and spicy, leaving a lasting impression. Its bright red color exudes an alluring shine. It seems to evoke the simplicity and primitive lifestyle of the countryside. It brings to mind ancient legends and stories of bandits, evoking thoughts of bravery and adventure from that era. The flavor of Tu Fei Pork Liver is incredibly unique, with an enticing aroma. When you taste this dish, the texture is tender and slightly chewy, while the flavor is savory and spicy, leaving a lasting impression. Its bright red color exudes an alluring shine. It seems to evoke the simplicity and primitive lifestyle of the countryside. It brings to mind ancient legends and stories of bandits, evoking thoughts of bravery and adventure from that era.
Ingredients for Tufei Pork Liver
| Pork liver | 500g |
| Cooking wine | 12g |
| Salt | 10g |
| Ginger | 8g |
| Green pepper | 9g |
| Red pepper | 9g |
| Garlic | 5g |
| Coriander | 3g |
| Onion | 30g |
| Fermented blank bean | 10g |
| Light soy sauce | 8g |
| Dark soy sauce | 6g |
| Sugar | 5g |
| Thirteen-spices | 5g |
Steps:
1.Firstly, select a fresh piece of pork liver and place it in a large bowl. Rinse the pork liver thoroughly with clean water, removing any blood residue. Squeeze out excess water once the pork liver stops bleeding. Carefully remove the fascia from the pork liver to make it tender. After removing the fascia, divide the pork liver into two parts and slice it into thin pieces. Be careful not to cut them too thick as it will be easier to cook through. Finally, place the sliced pork liver back into the bowl in preparation for the next step of marinating.
2.Add cooking wine and salt to the bowl, adjusting the amount accordingly. Cut a few slices of ginger and put them into the bowl with the pork liver. Mix well with your hands to allow the pork liver to absorb the seasonings fully. Stir the pork liver rapidly to ensure it is well-marinated. At this point, the color of the pork liver will become vibrant and shiny, making it more enticing. After 10 minutes, remove the pork liver from the bowl, rinse it with clean water to remove excess marinade, and prepare it for stir-frying.
3.Take out fresh green and red bell peppers from the refrigerator. Wash them and cut them into fine pepper rings. Meanwhile, thinly slice the garlic and cut the cilantro into small sections. Set aside. Cut the onion into thick strips as well. If you prefer a milder taste, you can also use shredded onions, which adds texture and enhances the visual appeal of the dish. Finally, place the prepared pepper rings, garlic slices, cilantro sections, and onion strips on a plate, ready for the next cooking step.
4.Add an appropriate amount of water to a wok or frying pan and bring it to a boil over high heat. Once the water is boiling, pour the pork liver into the pan and blanch it for 20 seconds. After blanching for 20 seconds, quickly remove the pork liver from the pan and drain off the water using a strainer. At this point, you will notice that the color of the pork liver becomes more vibrant. Finally, rinse the pork liver several times with clean water to make it fresher. Then, drain off any excess water and set aside.
5.Heat oil in the pan and stir-fry the garlic until fragrant. Add the green and red bell peppers, and onion, and stir-fry rapidly to bring out the spiciness. Once the onion is partially cooked, add the pork liver, followed by fermented black beans, light soy sauce, sugar, and thirteen-spice blend. Stir-fry quickly to evenly coat the ingredients with the seasonings. Add a bit of dark soy sauce for color enhancement, stir-fry for a few moments, then add the cilantro. Stir-fry over high heat for about 20 seconds. Stir-fry rapidly until the cilantro changes color, then remove it from the pan. Overcooking the pork liver can result in a tough texture. Once the cilantro changes color, remove the dish from the heat, plate it, and serve.
Tips
1.When slicing the pork liver, cut it into slices about three millimeters thick. Then marinate the slices with salt, cooking wine, and starch to remove any unpleasant taste. Rinse the slices thoroughly with clean water.
2.For marinating the pork liver, add an appropriate amount of salt, cooking wine, pepper, soy sauce, and dark soy sauce. Mix well and marinate for 10 minutes. Drain out any excess liquid, add starch, and mix well. Finally, add a little cooking oil and mix well. Set aside.
3.Choose fresh pork liver: When purchasing, look for fresh pork liver with a bright red color and tender texture. Fresh pork liver is easier to flavor and has a better texture.
4.When stir-frying, be mindful of moderate heat and avoid overheating. This prevents the pork liver from becoming overcooked and tough. Keep the stir-frying time short to maintain the tender and smooth texture of the pork liver.
“Tu Fei Pork Liver” is a dish filled with stories and emotions. With its unique texture and flavor, it leaves us with lasting memories. It also evokes a sense of warmth and nostalgia for home. Let’s cherish and appreciate the wonderful taste and heartfelt emotions brought by this dish together!