Braised Pork Liver

Overview

There are many ways to eat pork liver, stir-fry, stir-fry in sauce, make soup, or braise it like today. Braised pork liver has a denser and firmer texture, but it takes a little time. I remember the first time I made this when I was a teenager. I didn’t know that pork liver could be eaten like this. I heard it from my classmates and started making it. I was a little anxious and kept poking it with chopsticks to see if it was done. As a result, a pool of blood came out, which greatly affected my appetite.

Tags

• cold dishes
• home cooking
• cooking wine
• dried chili pepper
• light soy sauce
• old soy sauce
• onions
• pork liver
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Prepared ingredients.

   

2. 2 Add some water to the pork liver, soak in cooking wine for about 1 hour, repeat this action and change the water once.

   

3. 3 Add the soaked pork liver with cooking wine, ginger, green onions, bay leaves, peppercorns, and star anise, and blanch once.

   

4. 4 Then wash off the blood foam.

   

5. 5 Replace the water and add cooking wine, light soy sauce, dark soy sauce, star anise, bay leaves, Sichuan peppercorns, dried chili peppers, sugar, green onions and ginger. Bring to a boil and simmer over low heat for about 1 hour. The water added must soak all the pork liver.

   

6. 6 Let cool, slice into slices, and serve with some soy sauce and sesame oil sauce for dipping.