Pig liver with wine

The method of drinking pig liver is as follows

Raw materials for making Jiufeng pig liver:

1400g yellow pig liver, 500g sorghum wine, 500g slate oil or fat, a little refined salt, 75g sugar and a little sesame oil.

The processing steps of Jiufeng pig liver are as follows:

1. Wash the pig liver and cut it into wide strips, each with a long crack.

2. Cut the board oil (or fat) into small and wide strips, put it into each pig liver, soak it in sorghum wine, seal it tightly, take it out the next year, add sugar, sesame oil and salt, steam and slice it.

Characteristics of Jiufeng pig liver:

It's delicious.

Pig liver with wine

Jiufeng pig liver is a famous local traditional dish in Jiangsu Province, belonging to Huaiyang cuisine.

Ingredients needed

Yellow pig liver (1400g), sorghum wine (500g), slate oil (or fat) (500g), refined salt (a little), white sugar (75g), sesame oil (a little).

Production process

Wash the liver and cut it into wide strips with a long crack in each.

Cut the oil (or fat) into small wide strips, put each pig liver as hard as wood, take it off, soak it in sorghum wine, seal it tightly, take it out the next year, add sugar, sesame oil and salt, steam and slice it.

What to eat

Pig liver and food containing a lot of vitamin C with food, with food will make vitamin c lose its original effect, such as: pepper, hawthorn and so on.

Pig liver should not be taken with anticoagulant drugs, levodopa, youjiangling and phenylethylhydrazine.

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