Pork liver with double peppers

Pork liver with double peppers

Introduction:

"Cold pork liver is very delicious. It is rich in iron, protein and vitamin A. It can nourish the liver, nourish the eyes and improve the eyesight. Pig liver should not be eaten with fish, sparrow, buckwheat, cauliflower, soybean, bean curd, quail meat and pheasant; it should not be eaten with bean sprouts, tomatoes, peppers, soybeans, hawthorn and other foods rich in vitamin C; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, youjiangling and phenylethylhydrazine. The pepper of this dish is only for decoration... "

Production steps:

Step 1: repeatedly wash the pig liver with flowing water, add some white vinegar in clear water, soak for 1 hour, remove the blood. Pour proper amount of water into the pot, put the pig liver into the pot and boil it together. After boiling, remove the pig liver immediately, and wash the foam off the surface with warm water.

Step 2: re boil a pot of water, add red pepper, ginger, pepper, star anise, a little salt, cooking wine and soy sauce. After the water boils, turn to low heat and continue to cook for about 4 minutes.

Step 3: add the pork liver and cook for 8 minutes. Turn off the heat. Continue to cover the pot and simmer for about 3 hours until the liver cools naturally.

Step 4: Chop garlic into minced garlic, cut green pepper into small sections and set aside; pour soy sauce, vinegar and sugar into a small bowl, stir well, add minced garlic, pepper section and pepper powder, stir well.

Step 5: after stewing the pig liver, cut it into thin slices, and cut the red pepper in the brine into small sections. Pork liver is on the plate, and red pepper is on it.

Step 6: pour on the well mixed cold sauce. Eat!

Materials required:

Pig liver: 1

Ginger slices: half a piece

Red pepper: right amount

Green pepper: right amount

Star anise: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

White vinegar: right amount

Zanthoxylum bungeanum: right amount

Vinegar: right amount

Sugar: right amount

Garlic: right amount

Pepper powder: right amount

Precautions: 1. After the pig liver is repeatedly rinsed with flowing water and soaked in water and white vinegar for one hour, it is beneficial to remove the peculiar smell in the pig liver, and the cooked taste is delicious. 2. After the sauce is ready, it's better to let it stand for half an hour to one hour before the taste comes out. 3. When the liver is 9, turn off the heat immediately and keep simmering until the liver cools naturally.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: spicy