【Suzhou】Zanthoxylum bungeanum pork liver

Overview

When I was a child, I would kill a pig every Chinese New Year and save a portion of the fresh liver to eat during the Chinese New Year. There was no refrigerator before, so my mother would cook the liver and intestines together. After they were cooked, they would take them out and slice them into soy sauce. When relatives come to pay New Year greetings, cut the pork liver into thin slices, and it becomes a very good cold dish. As times have progressed, I have also changed the previous method, adding Sichuan peppercorns and cooking together, and serving it with my own chili sauce. It is also a delicacy not to be missed when entertaining relatives and friends during the New Year.

Tags

• cold dishes
• chinese banquet
• chicken essence
• cooking wine
• pork liver
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Prepare the raw materials, soak the pork liver in water for 2 hours, and change the water four times in the middle.

   

2. 2 Sichuan peppercorns, salt, mix together.

   

3. 3 Fry over low heat until slightly brown.

   

4. 4 Evenly spread the fried Sichuan peppercorns on the soaked pork liver, cover with plastic wrap and marinate for more than 3 hours.

   

5. 5 Add a little peppercorns, salt, green onions, ginger, bay leaves, and chicken essence to the pot and bring to a boil.

   

6. 6 After boiling, add cooking wine.

   

7. 7 Add the pork liver and cook for about 40 minutes. Use chopsticks to insert it into the pork liver. There should be no blood left.

   

8. 8 This is cooked pork liver, sliced into slices and served with sauce.