Preserved pig liver

Preserved pig liver

Introduction:

"It's salty and sweet, with a light aroma. It's a very good wine side dish."

Production steps:

Step 1: soak pig liver in water for 40 minutes.

Step 2: cut the soaked pig liver into 5cm wide strips.

Step 3: control the water content of the cut pig liver.

Step 4: put the water controlled pig liver into the basin and add salt.

Step 5: mix well.

Step 6: cover with plastic wrap and marinate in the shade for at least 12 hours.

Step 7: continue to control the water content of pickled pig liver.

Step 8: add sugar into the bowl.

Step 9: mix well.

Step 10: cover with plastic wrap and marinate for at least 12 hours.

Step 11: control the water of pickled pig liver.

The twelfth step: pour high baijiu.

Step 13: stir and marinate for 12 hours.

Step 14: control the water content of the pickled liver.

Step 15: thread each liver with cotton thread.

Step 4: hang in the shade for a long time.

Step 17: put the dried pig liver into the refrigerator for cryopreservation.

Materials required:

Pig liver: 5000g

Salt: 200g

White granulated sugar: 150g

Highly Baijiu: 100ml

Note: 1, pig liver must be soaked before making. 2. The curing time for each operation should not be less than 12 hours, so it tastes good. 3, Baijiu must be added at last. 4. The surface of the dried pig liver is dark brown, a little hard.

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: salty and sweet