"Everyone should remember not to rub the pig liver with your hands."
"Soak in clean water or rinse slowly with a gentle stream of water."
"Because pork liver is very tender, it can easily crack open with the slightest pressure."
I know that. I watched a streamer's video, and his liver was cracked beyond recognition.
Me too! And he removed the fishy smell first.
[Yes, yes, but it still smelled very fishy, so he washed it in clean water, which resulted in many of the pig livers breaking open.]
As the people in the live stream talked, they curiously looked at the pig liver soaking in water on the screen.
Dark red slices of pork liver, uniform in size and thickness, floated and slippery in clear water.
Looking at it this way, it seems no different from ordinary meat.
I think so too.
To be honest, it's not very clear what it's called pig liver, and the smell isn't that strong.
[Hehehe, it's not even finished yet, and they've already started washing it.]
If you're capable, you should eat it.
[Are you crazy? If you don't like it, get out.]
There are always some people who have their cake and eat it too, watching and criticizing at the same time.
After a few brief exchanges of insults, it's unclear whether the other party backed down or simply didn't care, but no further extreme remarks were made.
The live stream room appeared peaceful.
The system stood proudly behind the scenes, its chest puffed out, a look of pride on its face.
Ling Miao was preparing side dishes for the pig liver.
Offal with a strong fishy smell is usually masked by using excessive seasoning.
However, there are also many light and refreshing ways to prepare it.
In her previous life, she knew a very famous light and nourishing porridge.
Pork liver congee.
It's light yet nutritious, with a smooth texture and no fishy taste whatsoever; each bite is warm and comforting.
To be honest, this was the first time Ling Miao had ever tasted such delicious offal porridge.
However, she hasn't tried making this porridge before and isn't quite sure how to do it.
More importantly, she prefers strong flavors to mild ones.
So she didn't even need to choose; she directly decided to stir-fry it.
Stir-fried pork liver is tender, spicy, and incredibly delicious.
Ling Miao chopped up the prepared side dishes and even took out a few pickled peppers to enhance the flavor.
Once all the side dishes were prepared, the pork liver on the side had also been drained.
She is currently marinating the pig liver by adding several spoonfuls of starch and some seasonings.
"It will be ready in about ten minutes."
Ling Miao wiped her hands, and Zheng Wenrun curiously leaned closer.
"Can I stir-fry it after marinating?"
He asked Ling Miao with great interest.
Even the viewers in the live stream were craning their necks, waiting for her answer.
"I'll have to wait a bit while I prepare the sauce."
Zheng Wenrun was a little puzzled, and paused for a moment, "Can't we put it in while we're stir-frying it?"
"That's fine too."
"However, because pork liver is very tender, it will become dry and tough if it is stir-fried over high heat for too long. If you want to add sauce, there may not be enough time."
Therefore, preparing in advance is the best option.
"So that's how it is."
Zheng Wenrun muttered to himself.
While they were talking, Ling Miao had already prepared the sauce.
Now all we need to do is wait for the pork liver to marinate before stir-frying it.
During this time, she was not idle. While chatting with netizens in the live broadcast room, she also thought about the new dishes to be served next.
I haven't had beef in a long time, so I'll make scrambled eggs with beef for my next dish.
We've had enough spicy dishes lately.
After everything was packed up, it was almost time.
Zheng Wenrun approached with great interest, and Susan and the others also gathered around.
Watching the other person heat the oil in the wok, pouring in half a dozen more oil than usual for stir-frying.
Flames licked the bottom of the pot, and the iron pot heated up quickly.
Ling Miao poured the marinated pork liver into the pot.
The hot oil sizzled instantly.
She calmly picked up the spatula and stir-fried it a few times.
The pork liver is tender and smooth. When cooked at high temperature, it quickly begins to change color, and the originally smooth edges begin to curl up slightly.
Immediately afterwards, Ling Miao poured in the side dishes that she had prepared beforehand.
The key to this dish is to stir-fry over high heat quickly. Therefore, it should not be stir-fried in the pan for too long, otherwise it will become dry and hard.
She poured in the prepared sauce.
The liquid sauce made a sizzling sound when it came into contact with the pig liver, and a rich aroma slowly began to spread throughout the kitchen.
Through the live stream, the intense, pungent spiciness began to spread.
He's here, he's here, he's here again.
It's that familiar, pungent smell.
The smell of this dish immediately reminds me of the pork liver that streamer made last time.
Does the smell of offal always have to be masked with heavy seasonings?
[Isn't there a lighter way to prepare it?]
The smell is so strong I can't stand it.
But wait...it smells so good!
[I also want to say, it smells better and better.]
Although I couldn't help sneezing, it wasn't fishy at all; in fact, it smelled quite nice.
Everyone craned their necks, their eyes fixed on Ling Miao in the live stream.
With a flick of his wrist, the other person deftly shook the pot handle up and down, easily sending the pig liver in the pot completing a beautiful backspin in mid-air before landing safely in the pot.
Then they saw Ling Miao take the cooked pig liver out and place it on a plate.
Amidst the rising steam, brown pork liver is paired with red and green bell peppers, and even a few bits of pickled peppers are sprinkled on top.
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