How to remove the fishy smell of pig liver? How to process pig liver so that it is not fishy or greasy

We all know that there are many ways to eat pork liver. It is delicious and nutritious. Eating it in moderation is good for the body. Many people often eat pork liver. Some people fry pork liver and it tastes fishy. This is a common situation. So how to deal with pork liver so that it is not fishy or greasy? Let's take a closer look!

What to do if pig liver smells fishy

1: The fishy smell of pork liver comes from the fact that it contains a lot of excess blood. We all know that no matter what kind of blood it is, it has a strong fishy smell. So how do we get rid of the fishy smell? We can flatten the fresh pork liver we bought on a tray and put it in the freezer to freeze it. This way it will be easier to cut. (Of course, if you have very elegant knife skills, this step can be omitted). We cut the frozen pork liver into thin slices. At this time, the color of the pork liver is red and black. This means that it contains a lot of blood. We can directly put the cut pork liver under the faucet and rinse it with running water. Until the liver turns white, then drain the water. This basically removes the fishy smell of pork liver.

2: The greasy taste of pig liver usually appears in the taste. This situation can generally be divided into two situations. The first is that the pig liver is not fresh, for example, it has been left for several days, causing its meat to become very powdery. This kind of pig liver tastes very greasy no matter how it is cooked. The first situation is when frying. The oil temperature must be high when the pig liver is put into the pan. If the oil temperature is too low, the fried pig liver will taste very greasy.

Summary: If you want pork liver, first we must choose fresh pork liver, then go through the first step to process it to remove the fishy smell. Finally, stir-fry it over high heat. In this way, the pork liver will not be fishy or greasy.

Method for removing the smell of pig liver

1. You must buy pork liver early in the morning and buy it on the same day. Don’t buy it after noon, because the blood is likely to have solidified in the liver, making it difficult to remove the fishy smell.

2. Cut the purchased pork liver into small pieces, rinse it, and soak it in clean water for 1 hour. The purpose is to soak out the blood inside.

3. Wash the soaked liver again, drain and put it in a bowl, add cooking wine, salt, white pepper, a little oil and starch, mix well and marinate for 10 minutes (function: white pepper and cooking wine remove the fishy smell; starch locks in moisture; oil prevents sticking). After marinating, you can stir-fry!

Pork liver cooking tips

1. Soaking pork liver in beer is more effective, as it can remove blood and fishy smell at the same time.

2. Do not add egg white when marinating pork liver, otherwise it will become pulpy.

3. If you marinate the pork liver for a little longer, it will be not only tasty but also tender after being fried.

4. When frying pork liver, make sure there is enough oil so that the color is smooth and beautiful.

5. The ginger and garlic slices must be sautéed first before adding the dried chilies and Sichuan peppercorns, otherwise the latter will easily become mushy.

6. When the peppers are half cooked, add the pork liver and stir-fry. The green peppers will be crispy when served.

7. Pork liver is not easy to overcook, and it tastes best when it just changes color.