Braised Pork Liver

Overview

I like to eat pork liver very much, fried or braised, each has its own taste. I like to eat and play with braised pork liver. I will eat a piece when I think of it. The chewy texture in my mouth feels very good. In the past, I used to cook it in the usual way, adding onions, ginger, cooking wine, Sichuan peppercorns, and aniseed. Today I specially added marinated ingredients in it. Pork liver is rich in iron and is the most commonly used blood-tonifying food. Eating pig liver can regulate and improve the physiological functions of the hematopoietic system of anemia patients. It is also rich in vitamin A, which can protect the eyes, maintain normal vision, prevent dry eyes and fatigue, and maintain healthy skin color. It is of great significance to skin fitness and vitamin A. Vitamin B2 plays an important role in supplementing the body's important coenzymes and completing the body's detoxification of some toxic ingredients. Pork liver also contains vitamin C and trace element selenium that are not found in general meat foods. It can enhance the body's immune response, resist oxidation, prevent aging, inhibit the production of tumor cells, and can also treat acute infectious hepatitis.

Tags

• snacks
• aniseed
• cinnamon
• cooking wine
• marinade
• onions
• pepper noodles
• pork liver
• white pepper noodles
• white vinegar
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork liver and rinse it with running water for two hours.

   

2. 2 Spread evenly with salt, pepper, Sichuan peppercorns, and cooking wine and marinate for a day. You need to turn it over in the middle to allow the pork liver to fully absorb it.

   

3. 3 Prepare marinade.

   

4. 4 Pour cold water into the pot, put the pork liver in, add onions, ginger, aniseed, cinnamon, bay leaves, cooking wine, marinade packets, and salt. Just boil the pot and cook for forty or fifty minutes.

   

5. 5 Take the braised pork liver out and let it cool.

   

6. 6 slice.

   

7. 7 Plate and decorate.