White cut pig liver

White cut pig liver

Introduction:

Production steps:

Step 1: wash pig liver with water several times, soak in salt water, soak for half an hour

Step 2: flatten the ginger with a knife and prepare the stew

Step 3: take a small piece of gauze and export the right amount of stew

Step 4: tie the gauze with white thread

Step 5: put water into the pot, boil the pig liver, remove the blood, and rinse with water

Step 6: pour water into the pot, put all the ingredients in, boil the water and add the pig liver

Step 7: cook with high heat for about 20 minutes, change the low heat to continue, until there is no blood coming out after pricking with chopsticks, and turn off the heat for more than ten minutes

Step 8: take out the liver and let it cool

Step 9: cool and slice

Step 10: pour the brine into the bowl before, and it's better to soak it all night, because I cooked it at noon, so I only soaked it all afternoon

Step 11: pour out the pickled pig liver, drain the brine for a few minutes, and then dish

Materials required:

Pig liver: moderate amount

Ginger: a small piece

Stew: right amount

Dried pepper: a short section

Cooking wine: moderate

Salt: right amount

Five spice powder: appropriate amount

Sugar: right amount

MSG: right amount

Note: the bought pig liver must be cleaned several times with clean water, because the liver is the biggest poison transfer station and detoxification organ in the body, so do not rush to cook the bought fresh liver

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: spiced