Roasted pork liver (marinated and air-dried pork liver)
Overview
When I was a child, one month before the Chinese New Year, the elders in my family began to prepare various pickled products. Roasted meat, roasted fish, roasted chicken and roasted pork liver. It has a smoky aroma after being smoked, and the dried pork liver is chewy. The more you chew it in your mouth, the more fragrant it becomes, with a hint of sweetness and a hint of bitterness.
Tags
Ingredients
Steps
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Do not soak the fresh pork liver you bought back in water. Use a dry towel or kitchen paper to wipe the surface clean.
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Cut into finger-and-a-half thickness.
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Add non-iodized salt to a pot and stir-fry over medium-low heat until lightly browned.
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Add peppercorns and continue frying for a while.
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Stir-fry the peppercorns to bring out the aroma. Fry the peppercorns until they break into pieces when lightly pinched with your hands. Turn off the heat.
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After the pepper and salt are completely cool, sprinkle it on the surface of the pork liver and crush the peppercorns.
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Add white wine, light soy sauce, soy sauce and other seasonings and stir evenly.
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Put it in a sealed box to marinate for about two days.
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After marinating, hang the pork liver with a rope in a ventilated place and begin to air-dry. Generally, it will be air-dried for about a week. The surface of the liver will turn dark brown and the whole liver will become a little hard when pinched with your hands.
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It is then smoked with wood bran for a day or two.
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It will be a little soft after being smoked, and will harden again after cooling.
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It is difficult to air-dry pork liver, so it needs to be turned frequently to fully unfold the pork liver. The dried and smoked finished product should be dark brown on the surface and hard to the touch. If it is still soft on the inside, hang it up in a ventilated place to continue air drying.
