Braised Pork Liver

Overview

The north wind is howling and the snow is flying. Does the blizzard in Weihai for a few days indicate a good year for the coming year? Only in the cold winter can you feel the warmth of home. As a foodie, in this kind of weather, it seems nice to make some delicious dishes to go with wine, drink some wine, chat by the window, and occasionally look at the snowflakes flying outside. Reminiscent of Bai Juyi's poems, green ants' newly fermented wine, red mud stove, it's snowing in the evening, can you drink a glass of water? As a visceral control, I really like pork liver. Pork liver is very nutritious, and it is rich in heme iron, vitamin A and vitamin D, which are nutrients that people are easily deficient in. However, some people dare not eat pig liver because of its high toxins; others do not like to eat pig liver because of its strong fishy smell. How to make pork liver healthy and delicious? First of all, when buying pork liver, be sure to buy it fresh. Press lightly with your fingers. If the indentation recovers quickly, it is fresh. Secondly, after buying the pork liver, rinse it well, cut it into large pieces, and soak it in light salt water for 4-5 hours. Light salt water can effectively absorb toxic substances retained in liver tissue and remove dirty blood and toxins from pig liver as much as possible. When soaking, you can add an appropriate amount of white vinegar, which can not only enhance the detoxification effect, but also remove the fishy smell of pork liver. The pork liver braised in this way does not have any peculiar smell and tastes very fragrant. Do not cut the braised pork liver with a knife. It is best to break it into unevenly sized polygonal pieces directly by hand, and then serve it with a bowl of garlic sauce. It tastes a bit soft, a bit waxy, a bit tough, and has an aftertaste!

Tags

• cold dishes
• old man
• dinner with friends
• autumn recipes
• chaoshan cuisine
• lunch
• replenishing deficiency and nourishing the body
• delay aging
• chili oil
• cooking wine
• fish stuffed with soy sauce
• old soy sauce
• raw pork liver
• rock sugar
• stewed meat buns
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients: 1000 grams of raw pork liver Ingredients: Appropriate amount of garlic Seasonings: 5 pieces of rock sugar, 3 tablespoons of fish stuffed soy sauce, 5 tablespoons of dark soy sauce, 3 tablespoons of salt, 3 tablespoons of cooking wine, 1 package of stew meat ingredients (tangerine peel, dried ginger, cinnamon, star anise, pepper, angelica, galangal, bay leaves, cumin, amomum villosum), chili oil, sesame oil

   

2. 2 After buying the raw pig liver, cut it into large pieces and soak it in water with appropriate amount of salt and white vinegar for 4-5 hours (the water needs to be changed 2-3 times in the middle)

   

3. 3 Boil water in a pot, add 5 pieces of rock sugar, 3 tablespoons of fish-stuffed soy sauce, 5 tablespoons of dark soy sauce, 3 tablespoons of salt, 3 tablespoons of cooking wine, and 1 package of stew meat ingredients (tangerine peel, dried ginger, cinnamon, star anise, pepper, angelica, galangal, bay leaves, cumin, amomum villosum) to prepare a brine juice

   

4. 4 Put the pork liver into the pot and marinate

   

5. 5 After the water boils, turn to medium heat and simmer for 20 minutes, then turn off the heat. Do not open the lid of the pot. Keep the pork liver in the pot and simmer it with residual heat until it is cool

   

6. 6 Pound the garlic into minced garlic, mix it with fish stuffed soy sauce, sesame oil, and chili oil to make a sauce. Cut the braised pork liver into slices and put it on a plate, then pour in the sauce