Stewed pig liver

Stewed pig liver

Introduction:

"Pig liver is rich in iron, which is the most commonly used food in blood enriching food. Eating pig liver can regulate and improve the physiological function of hemopoietic system of anemia patients; 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, which is an important supplement to the body Enzyme, complete the body has an important role in detoxification of some toxic ingredients; pig liver also has vitamin C and trace element selenium, which are not contained in general meat food, can enhance the body's immune response, antioxidant, anti-aging, and can inhibit the production of tumor cells, can also treat acute infectious hepatitis. Pig liver is highly nutritious. It's not only delicious, but also suitable for drinking. It has detoxification function

Production steps:

Step 1: wash the pig liver under the tap for ten minutes and squeeze out the blood. Then soak it in light salt water for 20 minutes.

Step 2: cut ginger into strips and prepare star anise, cinnamon and fragrant leaves.

Step 3: put proper amount of water in the pot and bring to a boil. Put the pig liver into the pot and scald it until the surface changes color. Remove and rinse the foam.

Step 4: put proper amount of water into the casserole, add salt, star anise, ginger, cinnamon, a little soy sauce, a little cooking wine, boil for 10 minutes.

Step 5: put the pig liver into the pot, boil it over high heat for 20 minutes, reduce the heat to simmer for 10 minutes, pound it with chopsticks, turn off the heat if it can be pierced thoroughly, and continue to soak for half an hour.

Step 6: take out slices and decorate with celery leaves.

Step 7: mash the garlic, pour in the right amount of vinegar, a little sesame oil, stir well.

Step 8: pour the prepared juice on the pig liver.

Materials required:

Pig liver: 500g

Sesame oil: appropriate amount

Salt: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Garlic: right amount

Cooking wine: moderate

Old style: moderate

Vinegar: right amount

Celery leaves: moderate

Note: pig liver should be washed for a period of time, squeeze out the blood, and add proper amount of cooking wine when boiling to remove the fishiness. Marinated pork liver tastes better after soaking for a period of time. Celery leaves are decorative, if not, you can use other vegetables instead.

Production difficulty: simple

Process: brine

Production time: one hour

Taste: spiced