Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sautéd pork liver with chives. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sautéd pork liver with chives is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Sautéd pork liver with chives is something which I have loved my whole life.
See recipes for Sautéd pork liver with chives too. Quickly saute the aromatic vegetables while the pan is still hot. Now, turn on the burner and add the moyashi bean sprouts.
To begin with this particular recipe, we have to prepare a few components. You can have sautéd pork liver with chives using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sautéd pork liver with chives:
- Get 1 lb pork liver
- Prepare 1 cup cabernet sauvignon
- Get 3 cups garlic chive
- Make ready 1 onion
- Prepare 4 mini sweet pepper
- Take 3 cloves garlic, minced
- Make ready Olive oil
- Get 1 Tsp organic tamari sauce
- Prepare Salt and pepper
Separate onion rings, and saute them in butter until soft. Pork liver with Chinese chives on Chopping Wood, food preparation. Remove liver from marinade and pat dry. Put sesame oil in a heated Sprinkle over Chinese chives and other vegetables (large amounts added at once will release too much steam) and stir-fry.
Instructions to make Sautéd pork liver with chives:
- Thaw pasture raised pork liver in the fridge overnight. Before cooking, thin slice it into bite size. Marinate the sliced liver in half cup of cabernet sauvignon for about 5 minutes.
- Slice onion, garlic chives and sweet bell peppers and set aside.
- Heat the cast iron wok completely and add cold extra virgin olive oil. Immediately dump onion and sweet pepper in and sauté until the onion are caramelized for about a minute. Season the veggies with salt and pepper. Stir in minced garlic and sauté for a few more seconds. Scoop everything out with a spatula. In the same wok, add two more Tsp of olive oil. Sauté the marinated liver with its soaking wine. Once the liver changes color, add the remaining wine and splash in a Tsp of tamari sauce.
- Add back the cooked veggies and stir fry with the liver for only a few seconds. Check the doneness and seasoning now. Adjust seasoning if necessary. If it is too dry, add more red wine. Do not overcook the liver. Serve over brown rice, porridge or pasta.
Cover pork liver and Boston butt with water. as is. This recipe was gathered from memory. You may have to experiment with it to get it right. Remove liver to a warm serving platter. Arrange slices around liver on platter.
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