Recipe: Noodle sauce

Home Cooking Recipe: Noodle sauce


Stir-fried pork liver is best served with a heavy sauce to mask its astringency. If the fried pig liver is not old, not hard, but also to maintain the brittleness of the pig liver, it is necessary to do some work before the treatment. The recipe will focus on the pretreatment and pickling process of pig liver. As long as this procedure is completed, it will be a good way to sauté pork liver dishes~



  1. Cut with ~ garlic, mince. Ginger, cut to the end. Onions, diced. Sweet red pepper, diced. Pig liver, cut into thick slices 3mm~4mm.

  2. After the pig liver is cut, add 3 tablespoons of starch, stir well, and let it stand in the refrigerator for 30 minutes. This procedure allows the starch to absorb the blood from the liver of the pig, or use flour. After the time is up, take out the starch with water and wash it at least 3 times. You will find that the color of the pig liver slices begins to turn white, and the blood color is less and less. At this time, the pig liver is already very soft, and the blood is also almost discharged. Then squeeze the pig liver by hand and squeeze out some water and blood. At this point, add Huadiao wine and some dry starch to re-scratch evenly, then add some salad oil and mix well, that is, complete the pickling action. Everyone can see that I did not add salt or soy sauce and sugar when pickling pig liver. Because the osmotic pressure of the salt will destroy the liver texture and tissue structure of the pig, causing it to age instantly when it is fried~

  3. Cook the pork liver ~ the pan is hot and add some salad oil. Spread the pig's liver in the pot and spread it with chopsticks. Don't flip it all the time. When the bottom color turns white, turn it over and remove it when it is discolored. At this time, the pig liver is almost 5-6 minutes cooked~

  4. Stir fry the wok and add a little bit of salad oil. Sauté the ginger and onion, then add the sweet noodles to stir-fry the scent. Add a small amount of water or broth and add the oyster sauce, soy sauce, salt, sugar, and taste. Add the red bell pepper and the fried pork liver. Before pouring into the pig liver, if the fried pig liver hemorrhage water, then the blood water should be poured out, do not join the pot together. Stir fry evenly and tick some thin scallions, sprinkle with minced garlic and sesame oil, and pour a few drops of vinegar and stir well.


Pig liver needs to exclude blood water as much as possible. The more clean it is, the better the taste will be. Do not add salt during pickling, which will damage the structure of the pig liver and cause it to age immediately after being heated. Put garlic and sesame oil before the pan, will retain the maximum aroma~

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