Pork liver has a coarser texture and stronger flavour than beef, calf or lamb liver. Available either fresh or frozen, pork liver contains significant amounts of certain vitamins and minerals and is a good source of protein. These elements help us with our eye health, energy levels and cell development. While pork liver may be a promising organ from hogs, eating pork liver regularly is not advisable. It has high levels of cholesterol and is hardly a good source of fibre. If you’re looking for a good source of iron and Vitamin A other than from fruits and vegetables, pork liver is a very good alternative. But, don’t eat them too much.
250g salt-marinated pork liver; 2 carrots; 1 and 1/2 green peppers; 1 tbsp oil; 1tsp salt to taste; 1 tsp soy sauce; 1 tsp monosodium glutamate; 1/2 Chinese five spice powder; 2 stalks of spring onions; 3 slices of ginger
1. Cut carrots into fine strips. Tear green peppers into proper sections. Tearing can keep sustenance stay. Shred the spring onions and ginger.
2. Thickly slice the salt marinated pork liver. Heat a wok, add oil,shredded ginger and union and then fry until fragrance.
3. Then add the carrots into the wok to stir fry. Then add the green peppers and continue to stir fry for a while.
4. Add the salt marinated pork liver into the wok. Also put soy sauce, salt and Chinese five spice powder into the wok and proceed to stir fry until the dish is all right and soft. During this stir fry, add some water and stir well. At last, add monosodium glutamate and have a stir fry. Put into the plate and then serve.