Fatty liver sauce

Fatty liver sauce

Introduction:

Production steps:

Step 1: prepare one fatty liver.

Step 2: prepare salt and pepper.

Step 3: prepare to treat fatty liver.

Step 4: find the fork first.

Step 5: cut from the main vein at its fork.

Step 6: remove all tendons along the vein.

Step 7: cut a 30 cm long plastic wrap and sprinkle with a little salt and pepper.

Step 8: put the processed fatty liver on it and sprinkle with a little salt and pepper

Step 9: roll up the plastic wrap like a roll.

Step 10: roll it in as tightly as possible.

Step 11: tighten it and tie both ends.

Step 12: repeat the above steps 5 times, and knot at both ends of each layer.

Step 13: prepare a piece of clean cloth or a large clean catty, and put the wrapped fatty liver on it.

Step 14: roll it up again.

Step 15: tie both ends with a rope.

Step 16: bring a pot of water to a boil and turn off the fire.

Step 17: turn off the fire and wait until no bubbles come up.

Step 18: put the prepared fatty liver into the pot and cover for 30 minutes.

Step 19: take it out and cool it in 30 minutes and put it in the refrigerator for 24 hours.

Step 20: take it out in 24 hours. That's it.

Step 21: open the plastic film layer by layer and remove the fat.

Step 22: that's what happens when the fat is removed.

Step 23: finally cut it into pieces and serve with bread and jam.

Materials required:

Fatty liver: 1

Salt: Pepper

Note: This is one of the methods, like the one I made, which is called semi cooked method. If you want to put more cooked, you can put it in the pot all the time and take it out after the water cools naturally.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original