Spiced Salted Liver Tips

Overview

The pork liver treated in this way becomes very fragrant and easy to eat, and has a long aftertaste. If you find the fishy smell of pork liver unacceptable, you can try it. My marinating process was too long this time. It took a total of one night and half a day, so it was a bit salty and I did not dip it in the sauce later. In fact, if you like to eat the cones with sauce, you can marinate them for a little longer, and marinate them for 3-4 hours.

Tags

• hot dishes
• shandong cuisine
• old man
• banquet dishes
• lunch
• cinnamon
• cooking wine
• five spice powder
• ginger
• onions
• pork liver
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Raw material picture. I forgot to take a photo of the onions and ginger. It’s best to rinse the pork liver with running water for two hours, but I couldn’t bear to rinse it for a while so I soaked it for half a day, changing the water several times.

   

2. 2 Fry the Sichuan peppercorns for a while and then break them into small pieces.

   

3. 3 Put an appropriate amount of salt, chopped peppercorns, and a little five-spice powder into the pot and stir-fry over low heat until fragrant.

   

4. 4 Wipe away the surface water of the soaked pork liver and pour in the pepper and salt.

   

5. 5 Use gloves and a plastic bag to knead it a few times (it smells super delicious at this time, hehe). Put it in a plastic bag and refrigerate for 3-4 hours.

   

6. 6 Take out the marinated pork liver and wash it.

   

7. 7 Pour water into a casserole, add pork liver, add appropriate amount of peppercorns, star anise, cinnamon, bay leaves, ginger, green onion, and a little cooking wine.

   

8. 8 After the water boils, skim off the scum and cook for 30-40 minutes before taking it out, cool it slightly and then slice it into pieces for immediate consumption or dipping in sauce.