Sauced pig liver: a multi-dimensional food

Sauced pig liver: a multi-dimensional food

Introduction:

"Pig liver is rich in iron, which is the most commonly used food in blood enriching food. It contains vitamin B2, Pig liver is rich in vitamin A, which can maintain normal growth and reproductive function; it can protect eyes, maintain normal vision, prevent dry and tired eyes, maintain healthy skin color, which is of great significance to skin fitness; regular consumption of animal liver can also supplement vitamin B2, and liver also has vitamin C and trace element selenium, which are not contained in general meat food, which can increase body weight Strong immune response, anti-oxidation, anti-aging, and can inhibit the production of tumor cells, can also treat acute infectious hepatitis. Three high crowd had better eat less, it contains high cholesterol

Production steps:

Step 1: prepare the ingredients.

Step 2: prepare 700 grams of pig liver and remove the white tendons.

Step 3: pour 1 / 2 cooking wine, seafood soy sauce, and red hot rotten milk into the dry soy sauce, and slowly untie the dry soy sauce. There are some soybeans in the dry soy sauce, which need not be removed.

Step 4: soak the pig liver for 4-5 hours, and change the water for many times during this period, so as to remove the blood and fishy smell.

Step 5: put clean water and pig liver into the pot, the water has not gone through the pig liver, and pour in the remaining 1 / 2 cooking wine together. FireStarter.

Step 6: after boiling.

Step 7: remove the liver.

Step 8: take another pot and add all the seasonings and the yellow sauce.

Step 9: bring to a boil, put in the liver and simmer for 30-40 minutes.

Step 10: finally, prick with chopsticks, no bleeding water, hard, the liver is ripe.

Step 11: finished product drawing.

Materials required:

Pig liver: 700g

Dry yellow sauce: 40g

Red hot rotten milk: 3 teaspoons

Cooking wine: 5 teaspoons

Seafood sauce: 3 teaspoons

Cinnamon: a section

Scallion: 3 sections

Ginger: 5 tablets

Garlic: 4

Zanthoxylum: 15

Large ingredients: 2

Dried pepper: 2

Salt: half a teaspoon

Note: Silk Scarf warm tips: do not put salt is OK, not salty can Jiao juice to eat.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh