Sauced Pork Liver---Multidimensional Food
Overview
Pork liver is rich in iron and is the most commonly used blood-tonifying food. Containing vitamin B2, pig liver is rich in vitamin A, which can maintain normal growth and reproductive functions; it can protect the eyes, maintain normal vision, prevent eye dryness and fatigue, maintain healthy skin color, and is of great significance to skin fitness; regular consumption of animal liver can also supplement vitamin B2. Liver also contains vitamin C and trace element selenium that are not found in general meat foods, which can enhance the body's immune response, resist oxidation, prevent aging, inhibit the production of tumor cells, and can also treat acute infectious hepatitis. People with high blood pressure should eat less of it as it contains high cholesterol.
Tags
Ingredients
Steps
-
Prepare ingredients.
-
Prepare 700 grams of pork liver and remove the white tendons.
-
Pour 1/2 cooking wine, seafood soy sauce, and red spicy fermented bean curd juice into the dry yellow sauce, and slowly unravel the dry yellow sauce. There are some soybeans in the dry yellow sauce, do not remove it, set aside.
-
Soak the pork liver for 4-5 hours, changing the water several times during this period to remove the blood and fishy smell.
-
Put water and pork liver into the pot until the water covers the pork liver, and pour in the remaining 1/2 cooking wine together. Fire.
-
After the pot is boiled.
-
Remove the pork liver.
-
Take another pot and add all the seasonings and prepared yellow sauce.
-
After the pot boils, add the removed pork liver and cook over low heat for 30-40 minutes.
-
Finally, prick it with chopsticks. If there is no bleeding and it is hard, the pork liver is cooked.
-
Finished product picture.
